Zuppa Alla Vongole à la River Café

Name: Zuppa Alla Vongole à la River Café
Yield: Serves 6
Cuisine: United States
Ingredients: 1 bottle of dry white Italian wine; 12 small slices of sourdough bread; 2 dried red chillies, crumbled; 3 tablespoons chopped fresh flat-leaf parsley; Extra virgin olive oil; 3 cloves of garlic, peeled and finely chopped; 2kg/4½lb small clams, washed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

From my ultimate heroine, Rose Gray, this recipe is more like a quick lunchtime fish stew than a soup. It’s a dish full of steaming clams from the high seas.

Ingredients

2kg/4½lb small clams, washed
Extra virgin olive oil
3 c

Americas
United States
Lunch
Fish course
Pescatarian
New York

Method

Check over the clams, discarding any that are already open and don’t close when tapped. Heat 2 tablespoons of olive oil in a thick-bottomed pan, add the garlic, chillies, and half the parsley and cook for a few minutes.

Add the wine, bring to the boil and cook for a minute, then add the clams. Stir well, coating the clams in the hot wine, then cover and cook over a high heat for 2—3 min