Zuppe di Vongole - Clam Soup

Ingredients

• 6 T olive oil
• 1 tsp finely chopped garlic
• 1/2 cup white wine
• 3 pounds of tomatoes, peeled, gently squeezed of excess juice, and coarsely chopped (about 3-4 cups)
• 2 dozen small hardshell clams in their shells
• 1 cup boiling water
• 4 T chopped Italian flat leaf parsley

• Instructions

• Heat olive oil in heavy saucepan. Add garlic and stir for 30 seconds. Pour in the wine and tomatoes and bring to a boil. Then reduce heat and simmer for 20 minutes to reduce.
• Meanwhile scrub the clams and then drop them into 1/8 inch of boiling water. Cover and allow to steam for 5-10 minutes until they open. Using tongs, remove the clams to heated soup bowls. Strain the clam juice in the pan and add to the tomato mixture. Cook for 1-2 minutes and pour soup over clams. Sprinkle with chopped parsley. Serve immediately
• with fresh hot Italian bread.