4-5 doz. clams
1C Tocai Friulano (dry white wine)
3T extra virgin olive oil
2 ripe Roma tomatoes
1 pt. heavy cream
salt & pepper
Directions:Wash the clams and place in a 6-8 quart pot for steaming. Add the wine, olive oil and minced shallots, then cover with a lid and heat over medium heat to steam the clams open.
When the clams have opened, remove their shells and place all clam meat into the pot. Lower the heat to a simmer.
You may now season the soup by adding salt & pepper or thyme. I didn't add the herb, but believe it would work in this recipe.
Thinly slice and chop 2 Roma tomatoes and add them to the pot. I added them for color, so you could sub parsley or cilantro if you prefer.
Pour the cream into the soup and stir, allow it to lightly simmer for five minutes before serving.
I prefer a thin soup to be served with bread, so I toasted and buttered slices of Pugliese bread, then placed them in the bottom of the bowl, before adding the stew.
Rich, clammy and delicious; definitely a keeper recipe.