Recipe: Clam Soup
It’s Not Chowder!
My Dad would set off for the beach immediately when it was warm enough to stand for hours in the salty waters of Long Island Sound raking for cherrystones or stooping in the mud at low tide digging for steamers. We'd also walk along the rocky sandbars, yipping and yapping as the pebbles and sharp rocks pinched our feet, seeking the elusive periwinkle. Nothing was safe from Nunzio's grasp. Little black snails, oysters, and mussels would also find their way into his kitchen. My Dad was a terrific cook, and he showed his love by feeding you immediately when you walked in the door.
Ingredients
2.5 dozen clams
1/3 cup of cornmeal
6 garlic cloves
1 cup of white wine
1 cup of bottled clam juice
1 cup of chopped fresh parsley
Pinch of red pepper flake to taste
Pinch of salt and pepper to taste
Olive oil to cover the bottom of the pan and garnish
Pasta of choice or garlic herb bread to serve with.
HOW2
First, let them sit for at least a few hours in a pail covered with fresh water with about a 1/3 cup of cornmeal or grits added. This lets the clams release sand into the pail.
Second, rinse them off and scrub the shells with a stiff hand brush; if the mussels have "beards" -bits of seaweed adhering to their shells - scrape them off.
Third, in a large stock pot, heat enough olive oil to cover the bottom of the pan, gently sauté about 6 large chopped garlic cloves - do not burn the garlic
Fourth, add the shellfish and pour over about 1 cup of white wine, and 1 cup of bottled clam juice; at this time add seasonings to taste.
Cover the pot and cook the shellfish, checking and stirring every few minutes until the shells are all open *how long does this take?
Pro Tip: If there are a few that just won't open, just discard them. Don't keep cooking or they'll get tough.
Before serving, add additional olive oil and parsley garnish. Serve with pasta of choice or our personal favorite garlic herb bread.
