Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Clam and Potato Soup
Clam and Potato Soup
(Zuppa di Vongole e Patate)
 
 
Ingredients:

3 and 1/4 lb (1.5 kg) clams, scrubbed (Manila are great)
2 potatoes, diced
4 tomatoes, peeled, seeded and chopped
1 celery stick, chopped
1 onion, chopped
1 carrot, chopped
3 and 1/2 fl oz (100 ml) dry white wine
3 tablespoons extra virgin olive oil
1 fresh rosemary sprig
1 tablespoon fresh chervil leaves
4 country-style bread slices
Salt and pepper
 
Directions:
 
Get rid of any clams with broken shells or that do not shut immediately when tapped.

Place the clams in a large frying pan, add the wine and cook over a high heat for about 5 minutes until the clam shells open.

Drain the clams, reserving the cooking liquid, and get rid of any that remain closed.

Remove the clams from their shells and strain the cooking liquid through a fine strainer.

Heat the olive oil in a saucepan.
 
Add the celery, onion and carrot and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.

Add the tomatoes, potatoes, reserved cooking liquid and 2 pints (1.2 liters) of water.

Bring to a boil and add the rosemary and chervil.
 
Then lower the heat and simmer for about an hour.

Add the clams and season with salt and pepper to taste.

Remove and discard the rosemary sprig.

Put a slice of bread on the base of each of four soup bowls and ladle in the soup. Serves 4.
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex