Monday, May 20, 2013

A quick dinner solution - Clam Soup

A SIMPLE DISH WITH POWERFUL TASTE
Clam Soup
This soup is the proof of how fast cooking and genuine ingredients can bring extreme flavor and exquisite food to your table.  A clam soup is a perfect weekday dinner for people like me, that come home late from work with a huge appetite and production effort reduced to zero. Just the time to set the table and the soup is ready.  How convenient is that?!  Fast cooking is an ideal time saver but is also the correct method for all shellfish.  If shellfish are overcooked the meat will be tough and chewy, whereas a quick cooking method will keep the natural juices and therefore, all the flavor intact.  I won't get offended if you make this dish richer by adding mussels or shrimp, or both, and why not, some rice noddles wouldn't be bad either, but the simplicity of this particular clam soup accompanied with some toasted crunchy rustic bread, dipped in its flavorsome liquid is a heavenly welcome home after a long day at work.  And why not, a couple of glasses of white wine will top it all off merrily!
Clam Soup
Recipe - Clam Soup

1 kg large clams 
4 tbsp extra virgin olive oil
2 shallots thinly sliced
1 glass white wine
1 glass tap water (or vegetable broth)
some chopped fresh herbs (parsley, thyme, chives)
1 lemon juice and lemon zest
1 garlic clove
1 chili pepper
sale
serve with slices of toasted rustic bread 

Note: Purge your clams from the sand.  Place them in a bowl with abundant water and a tbsp of salt (some also add 1 tbsp of cornmeal - they say the cornmeal makes the calms cough out the sand).  Let them soak for 1 hour.

In a bowl, place the minced herbs and garlic clove.  Add the lemon juice and zest, 2 tbsp of olive oil, salt and chili pepper and let it rest while you prepare the clam soup.

In a large high edged pan heat 2 tbsp of olive oil and 2 thinly sliced shallots.  When shallots are soft and transparent, add a glass of white wine and a glass of water or vegetable broth, bring to a boil.  Add the clams and cover with a lid.  Let them cook for 10 minutes, remove the lid and remove any clams that have not opened.  Drizzle with the lemon herb vinaigrette on top of the clams and serve hot, steamy and with lots of toasted rustic bread.   

1 comment:

  1. Another strike!!! I love vongoles. I promise, next time I'll be in Italy I will have a large dish of pasta con vongole.

    ReplyDelete