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Zuppa Di Clams In Red Sauce Recipe

Ingredients

How to make it

  • On medium low heat in a large dutch oven or heavy sauce pot put just enough olive oil to cover the bottom. When the oil is hot add the anchovy when the anchovy evaporate add the pancetta and render it until it has released its fats.
  • Add the celery, onion and garlic saute add additional olive oil if needed. When they begin to clarify add some black and red pepper no salt the anchovy and pancetta have enough salt. When the garlic softens deglaze the pot with the wine scrapping as much of the particles of the bottom as possible.
  • When the wine evaporates add the tomatoes and through the cooking process break the whole tomatoes up with a fork or spoon. Bring to a boil add the clam juice and bring to a boil again. Lower to a simmer and allow to cook about 45 minutes to 1 hour or until the sauce taste cooked. Taste and adjust with seasoning if necessary.
  • Raise the flame to a to medium and add the clams. Cover the pot the and mix two or three times to allow an even cooking time for the clams on the bottom as well as the top. When the clams open put into a serving bowl add the butter on top and mix well. Top with the parsley and serve immediately.

Reviews & Comments 1

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  • 22566 8 years ago
    Fish and cheese together in one dish ...Oh My!
    You rebel you!
    ~ Grin ~
    Although one may have to go foraging for that forage fish :o)
    A nice thick soupe du jour
    Wishing you and your family a good day.
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

BuonAppetito Queens, New York

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