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"This is my second order for your oregano and
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- Clam and Potato Soup
- (Zuppa di Vongole e Patate)
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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
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- Directions:
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- 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.
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- 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.
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- 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.
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