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Zuppa di vongole (clam soup)

David Rocco from David Rocco's Dolce Vita
Fresh clams are cooked in white wine and chilli in this Italian broth by David Rocco

Zuppa di vongole (clam soup)

Method

Remove any excess sand from the clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release sand. Drain the clams and set aside.

Heat the olive oil in a large saucepan on a medium heat. Add the garlic, chilli and cherry tomatoes and fry for 30 seconds. Add the clams and cook for another 30 seconds with the lid on, shaking the pan often. Add wine and cover and cook until the clams have completely opened - about 3-4 minutes. Add parsley and salt and continue cooking for another minute.

Rub some raw garlic on slices of toasted bread. Drizzle each slice with a little extra virgin olive oil. Serve in bowls with 2 half slices of bread on the side.

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Serves: 4

Prep: 5 min, plus 20 mins for soaking clams
Cook: 7 min

Ingredients
900g fresh clams
4 tbsp extra virgin olive oil, plus extra for drizzling
3 garlic cloves, 2 crushed, 1 for rubbing
1 chilli, diced
10 cherry tomatoes, quartered
240ml White wine
1 bunch Parsley, finely chopped
1 pinch Salt
4 slices country bread, toasted and halved