Baby Clam Soup (Sardinia)

Soups

Ingredients

Baby Clams - 6 dozen

Olive oil - 1/4 cup

Garlic - 2 cloves

Dry white wine - 1 cup

Salt and pepper

Finely chopped parsley - 1-2 tbsps

Slices of bread fried in oil

Scrub the clams thoroughly with a brush and wash them, changing the water several times; then leave them for an hour in salted water to rid them entirely of their sand. Rinse the clams  again under running water and place them close together at the bottom of a large pan. Add about 1/2 cup water, cover the pan and cook over a low heat until they open, about 8 minutes. Take the clams from the shells and reserve the liquor.

Heat the oil and gently saute 1 clove garlic, crushed, until it browns. Discard the garlic clove and pour in the win. Add the shelled clams, salt and pepper to taste, and a cup of their liquor. Cook over a low heat for 5 minutes, and add the parsley just before serving.

Rub the slices of fried bread with the remaining clove of garlic, lightly crushed or halved, and put a slice in each soup bowl. Pour over the clams with their liquid, and serve steaming hot.

Serves 6