Subject: Zuppa di Vongole
From: Unicorn (unicorn@indenial.com)
Date: Tue May 23 2000 - 06:16:50 EDT
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F O O D F U N N Y
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Thanks to reader Terry Toedt for what sounds suspiciously like a true
food funny:
Customer: I'd like a sausage burnt on one side to a crisp, but
uncooked in the middle, some cold baked beans and a fried egg with a
rock-hard yolk topped with some really greasy bacon.
Waitress: But sir, we can't cook a meal like that!
Customer: Why not? You did yesterday!
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T O D A Y ' S R E C I P E
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The area around Naples in southern Italy is noted for its use of
clams, especially as a sauce for spaghetti, which was also a
Neapolitan invention. This soup is typical of the many fish soups and
stews found along the coast of the Mediterranean.
Zuppa di Vongole
4 Tbs (60 ml) olive oil
2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine or water
4 cups (1 L) canned Italian tomatoes, drained and
coarsely chopped
24 - 30 small clams (the smaller the better) in their shells
1 cup (250 ml) water
4 Tbs (60 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat. Add the garlic and
cook for 2 to 3 minutes. Add the wine or water and tomatoes and
simmer covered for 10 minutes. Scrub the clams thoroughly. Bring the
water to a boil in a separate pot over high heat and add the clams.
Cover tightly and steam the clams for 5 to 10 minutes, until they
open. Discard any unopened clams and transfer the remaining clams to
individual serving bowls. Strain the cooking liquid from the clams
through a sieve lined with several layers of cheesecloth or a paper
towel and add to the tomato mixture. Season with salt (carefully,
because the clams are salty) and pepper and ladle the broth over the
clams. Sprinkle with chopped parsley and serve immediately. Serves 4
to 6.
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