Zuppa Di Cozze E Vongole Recipes

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ZUPPA DI COZZE E VONGOLE



Zuppa Di Cozze E Vongole image

Mussel and clam soup. Recipe of the Month from i Ricchi's in Washington DC. Top 10 Restaurants in the USA - 1995 - American Academy of Restaurant Sciences

Provided by Cucina Casalingo

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 garlic clove, smashed
1/4 chili pepper, crushed
3 1/4 cups canned tomatoes, crushed slightly
3 fresh tomatoes, chopped
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 lemon, squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
24 mussels (6 mussels per serving)
32 clams (8 clams per serving)
white wine
sliced day-old bread
chopped fresh parsley

Steps:

  • Steam clams and mussels in a little white wine. (This may be done ahead of time.)
  • Heat oil in a pan and add garlic, herbs, and chili pepper.
  • When garlic is light golden, add tomatoes, lemon, and seasoning.
  • Bring to a boil; remove tomato mixture from heat.
  • Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
  • Splash in 2-3 tablespoons of white wine, reduce.
  • Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
  • When hot, arrange in medium oval plate.
  • Top with tomato sauce.
  • Garnish with 2 thin slices of bread, toasted and rubbed with garlic.

Nutrition Facts : Calories 341.5, Fat 17.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 885.3, Carbohydrate 19.1, Fiber 3.3, Sugar 7.6, Protein 28.8

ZUPPA DI VONGOLE (CLAM SOUP)



Zuppa Di Vongole (Clam Soup) image

A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak "mop" up the sauce.

Provided by quotFoodThe Way To

Categories     Chowders

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

12 clams, in shells (littleneck or cherrystone clams)
2 tablespoons olive oil
1/2 cup water
1 garlic clove (to taste)
1 (20 ounce) can tomatoes
1 teaspoon minced parsley
salt and pepper
2 slices toast

Steps:

  • Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with ½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
  • Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.

Nutrition Facts : Calories 354.2, Fat 17.4, SaturatedFat 2.7, Cholesterol 50.3, Sodium 264.9, Carbohydrate 33.4, Fiber 4.4, Sugar 8.2, Protein 17.6

ZUPPA DI VONGOLE: CLAM SOUP



Zuppa di Vongole: Clam Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds fresh clams
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, 2 crushed, and 1 for rubbing
1 fresh chili pepper, diced
1 stone from the sea, for flavor, optional*
10 cherry tomatoes, quartered
1 cup white wine
Salt
Bunch of fresh Italian or flat-leaf parsley, finely chopped
4 slices country bread, toasted and halved

Steps:

  • Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside.
  • In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes.
  • Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
  • Add the wine to the pan, and cover with the lid until the clams have completely opened.
  • The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
  • Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.
  • Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.

ZUPPA DI MUSSELS (CLAMS) O VONGOLE AL POMODORO



Zuppa Di Mussels (Clams) O Vongole Al Pomodoro image

Mussel or Clam Zuppa (Special rich soup) with Tomatoes, Zuppa di Cozze o Vongole al Pomodoro: Classic, simple addictingly tasty dish. This shellfish recipe will work well as a first course, served with Bruschetta, a simple and delicious Italian garlic bread, or on a bed of fine pasta or linguine al dente.

Provided by Santa Claus Chef

Categories     European

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
3 large garlic cloves (more the merrier to taste)
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine (pale dry sherry works very well.)
parsley sprig (fresh italian wide-leaf, Optional for white sauce)
1/4 lb very ripe tomatoes (Optional white sauce needs no tomatoes ( Campari on-the-vine would be amazing!)

Steps:

  • (Start preparing a day ahead.).
  • Cooking Time: 30 minutes.
  • Preparation:.
  • Soak shellfish overnight in salted water (in sea water if available, or see instructions below.).
  • Drain in a colander. Mince abundant parsley, cut the tomatoes, and grind some pepper in your peppermill.
  • Sliced garlic as finely as possible. Not minced, just paper thin fine slices.
  • Heat the olive oil in a heavy 3 quart saucepan or Dutch oven over very low heat. Add the garlic; cook slowly until the garlic just begins to turn very light brown, this should take about 10 minutes. 2. Add the crushed red pepper, if using, and remove from the heat. Let cool 5 minutes.
  • Return the pan to high heat; add the wine and boil 3 minutes. Add the cleaned clams or mussels and cover tightly. Steam, shaking the pan occasionally, just until the shells open, about 2 minutes for the mussels, 6 minutes for the clams. 60 seconds before completion add tomatoes and parsley if desired, more red pepper or black pepper to taste. Spoon the shellfish and broth into shallow bowls and serve very hot.
  • Cook a minute or two more, and serve, with toasted bread or over pasta.
  • Note:.
  • If one of the shellfish fails to open upon being cooked, do not eat it! It was already dead when it went into the pot, and eating it could make you quite sick.

Nutrition Facts : Calories 272.2, Fat 27.1, SaturatedFat 3.7, Sodium 3.9, Carbohydrate 2.8, Fiber 0.4, Sugar 1.1, Protein 0.4

ZUPPA DI VONGOLE (CLAM SOUP)



Zuppa Di Vongole (Clam Soup) image

Make and share this Zuppa Di Vongole (Clam Soup) recipe from Food.com.

Provided by Lizzie-Babette

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 10

48 clams
1 quart fish stock
3/4 bottle white wine (1 liter)
1 tomatoes, peeled, chopped
1 leek
1 bunch marjoram
1 small onion
leaf of celery
1 clove garlic
4 crusts of bread (croutons)

Steps:

  • Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well).
  • Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.
  • Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
  • Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen.
  • Serve separately small croutons of bread fried in oil.

Nutrition Facts : Calories 864.7, Fat 6.7, SaturatedFat 1.3, Cholesterol 61.5, Sodium 1100.3, Carbohydrate 75.1, Fiber 4, Sugar 7.2, Protein 37.4

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