Italian Clam chowder easy and tasty recipe
A second course of tasty fish to be enjoyed with croutons. Clam chowder is a very versatile recipe, in fact, it lends itself well as a condiment for a first course of fish with an unsurpassed flavor. The lightly browned anchovies give the clam chowder a stronger flavor, much appreciated by our diners. A sauce of peeled tomatoes with lots of clams ideal for summer lunches and dinners. The addictive scent conquers everyone!
Ingredients for 4 people
500 g clams already purgedHalf a clove of garlicExtra virgin olive oil to tasteSalt and pepperChopped parsley4 anchovies in oil400 g peeled tomatoes
Procedure:
Wash the clams well and place them in a colander. In a pot add the clams with half a glass of water, cook over medium heat with lid until all the clams are open (remove those remained closed). In a pan pour a drizzle of extra virgin olive oil, heat slightly and add chopped garlic, parsley, anchovies and brown for a few seconds. At this point add the peeled tomatoes, crush them with a fork and add the clams without liquid. Strain the clam liquid with a narrow mesh strainer and pour it into the sauce. Cook over medium heat for about 15/20 minutes and season with salt if necessary. Serve the clam chowder hot with croutons, freshly chopped parsley and ground pepper if desired.Excellent seasoning also for pasta!
A second course of tasty fish to be enjoyed with croutons. Clam chowder is a very versatile recipe, in fact, it lends itself well as a condiment for a first course of fish with an unsurpassed flavor. The lightly browned anchovies give the clam chowder a stronger flavor, much appreciated by our diners. A sauce of peeled tomatoes with lots of clams ideal for summer lunches and dinners.
The addictive scent conquers everyone!
Ingredients for 4 people
500 g clams already purged
Half a clove of garlic
Extra virgin olive oil to taste
Salt and pepper
Chopped parsley
4 anchovies in oil
400 g peeled tomatoes
Procedure:
Wash the clams well and place them in a colander. In a pot add the clams with half a glass of water, cook over medium heat with lid until all the clams are open (remove those remained closed). In a pan pour a drizzle of extra virgin olive oil, heat slightly and add chopped garlic, parsley, anchovies and brown for a few seconds. At this point add the peeled tomatoes, crush them with a fork and add the clams without liquid. Strain the clam liquid with a narrow mesh strainer and pour it into the sauce. Cook over medium heat for about 15/20 minutes and season with salt if necessary. Serve the clam chowder hot with croutons, freshly chopped parsley and ground pepper if desired.
Excellent seasoning also for pasta!
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