Baby Clam Soup (Naples)

Soups

Ingredients

Baby clams - 4 1/2-5 pounds

Salt

Olive oil - 2/3 cup

Garlic - 2 cloves

Parsley, finely chopped - 2-3 sprigs

Ripe tomatoes, peeled and coarsely chopped - 1 pound

Pepper

Slices of toasted bread

Wash and scrub the clams and soak them in cold, salted water for 30 minutes to allow any remaining sand to fall to the bottom of the bowl. Rinse thoroughly in a colander under running water.

Heat the oil in a large, heavy pan and saute 1 clove garlic, crushed, until it browns. Discard it, add the remaining clove of garlic, chopped, and the parsley, and fry over a very low heat for 2 to 3 minutes, then add the tomatoes. Season with salt, raise the heat to moderate and cook for 15 minutes . Add the clams, cover the pan, lower the heat again and cook for about 10 minutes, or until the shells have opened and the clams are ready. Sprinkle with freshly ground pepper. Serve immediately, poured over slices of toast in individual soup bowls. 

Serves 6