Zuppa di Clams
Zuppa di Clams in white sauce. This appetizer is perfect at any time of the year.
For 2 Person(s)
For the Clams:
- 2 dozen little neck clams
- 1 small shallot, chopped
- 4 cloves garlic, chopped
- 1/2 cup white wine
- 2 tablespoons fresh parsley, chopped
- 4 extra virgin olive oil
- peperoncino, as desired
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- In a large saute pan, add the EV olive oil, the shallot, the garlic and the peperoncino, as desired.
- Let the garlic turn blonde and add the clams. After 30 secs, add the wine and half of the parsley.
- Let the clams saute in the wine for about 10 mins. or until they have all opened.
- Cook for another 2 mins. and serve. Garnish with the remainder of the fresh parsley.
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