Ann Taruschio, Franco Taruschio

Clam Soup

Zuppa di Vongole

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 2½ litres/4 pt small clams (vongole) or cockles
  • 6 shallots, finely chopped

Method

It is advisable to leave clams and cockles in plenty of water with a good handful of fine oatmeal stirred into it. This helps to clean the shellfish of sand. Leave for at least 4 hours. Then leave under running cold water for 10 minutes or so. Drain the clams and reject any that are open.

Sauté the shallots and garlic in 2