Zuppa Di Clams With Savory Crouton
- 1 tablespoon Olive Oil
- 2 - 3 tablespoons Unsalted Butter
- 3 Garlic Cloves, finely minced
- 1 Can of Chopped Clams, 5 oz, With Juice
- 20 Small Littleneck Clams, scrubbed thoroughly
- 1 cup Dry White Wine, divided in half
- 1/4 teaspoon Black Pepper
- Crushed Red Pepper, to taste
- 4 ounces Clam Juice
- 1 Small Loaf of Stale French or Italian Bread
- 1/4 cup Grated Pecorino Romano Cheese
- 1/4 cup Flat Leaf Italian Parsley, Chopped
- Take out two large soup or pasta bowls for serving and cut 2 large hunks off the Baguette that are sized to fit nicely in the base of the bowl. Next, cut the tops off the stale Bread. Rub each piece with half of the Garlic Clove, spread on a bit of Butter, and sprinkle generously with Pecorino Romano. Toast Bread in the toaster oven or regular oven until golden. Place each flavored "Crouton" in the base of your serving bowls. Set aside.
- In a large, heavy bottom pot, heat Oil and Butter over medium low heat. rnrnOnce the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to discard and start over.
- Next, add the can of Chopped Clams with their juice to the pot. Turn up the flame to medium. Add 1/2 a cup of the Dry White WinernHeat until the liquids begin to bubble a bit.
- Add 4 oz (half a bottle) of Clam JuicernAdd the Black Pepper and Crushed Red Pepper to taste.rnBring to a light boil again and add all the Fresh Clams.
- Cover the pot and cook for 3 minutes. rnAdd the remaining 1/2 Cup of Wine.rnCover pot and cook another 3-4 minutes.
- Check the Clams now and as they should begin opening. rnPull clams out immediately with tongs the moment they open and set aside. rnGive the pot a stir and continue to cook, removing Clams out one by one as the pop open. Discard any that do not after a reasonable period of time.
- To assemble: Place Fresh Clams on and around the Crouton base as pictured below. Pour generous amounts of Broth and Chopped Clams from the pot over each bowl. Sprinkle with a bit more Crushed Red Pepper if you like, and top with Chopped Parsley.rnServe right away. Enjoy!
olive oil, butter, garlic, littleneck clams, white wine, black pepper, red pepper, juice, of stale, romano cheese, italian parsley
Taken from food52.com/recipes/19880-zuppa-di-clams-with-savory-crouton (may not work)