Serves 6 +

Notes

This dish has all the flavors of red clam sauce, and all the comforts of a tomato soup. For those days when you want to stay away from pasta and clam sauce, or don’t feel like a creamy clam chowder, this is a delicious alternative. Serve it hot, or at room temperature in the summer, with some grilled crusty bread.

 

Ingredients

  • 6 tablespoons -extra--virgin olive oil, plus more to finish
  • 2 garlic cloves, peeled and sliced
  • 2 dozen littleneck clams, washed and scrubbed
  • ½ cup finely chopped onion
  • Two -28--ounce cans whole San Marzano tomatoes, crushed by hand
  • 1 large fresh basil sprig
  • ¼ teaspoon crushed -red--pepper flakes
  • Kosher salt, to taste
  • 2 cups -day--old crustless bread cubes
Lidia’s Commonsense Italian Cooking

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Lidia’s Commonsense Italian Cooking

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Directions

In a large pot, over -medium–high heat, put 2 tablespoons of the olive oil. When the oil is hot, add the garlic. Once the garlic is hot, add the clams and 1 cup of water. Cover, and simmer until the clams open, about 3 to 4 minutes. Remove the clams as they open, discarding any clams that don’t open. Pass the cooking liquid through a strainer and reserve. Remove the clam meat from shells, and coarsely chop.

Meanwhile, in a soup pot, heat the remaining ¼ cup of olive oil over medium heat. Add the onion, and cook until tender, about 5 minutes. Add the tomatoes, basil, -red–pepper flakes, 1 cup of water, and the reserved -clam–cooking liquid. Taste, and season with salt. Bring to a simmer, and cook until thickened, about 20 minutes.

Add the bread cubes. Simmer, breaking up the bread cubes with a whisk to make a thick soup. Remove the basil. Stir in the chopped clams, and finish with a drizzle of olive oil.

 

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

buy now