Tuscan clam soup is a first course (or main dish) characterized by a tasty sauce made with tomato sauce diluted with the clam cooking liquid and white wine. Typically served with slices of toasted country bread, it is flavored with garlic and parsley.
Purge the clams in salted water to remove sand and rinse them well.
In a large pan, pour in a drizzle of oil and sauté the whole garlic cloves (to be removed later) and, if desired, a little chili pepper.
Add the clams, deglaze with the white wine and cover: cook until the clams open and release their cooking liquid.
Remove the opened clams, keeping the cooking liquid; strain it to eliminate any sand residue.
In the same pan, add the tomato sauce and dilute it with some of the filtered cooking liquid; bring to a gentle boil and cook for a few minutes to flavor.
Return the clams to the pan to blend the flavors, season with salt and add the chopped parsley.
Serve the soup hot with slices of toasted country bread to soak up the sauce.
Tip: remove the garlic cloves before serving if you do not want to find them in the dish.
Large pan
Strainer for filtering the clam water
Bowl for purging the clams
Wine
Italia, Toscana
| Energy (kcal) | 80.63 |
| Carbohydrates (g) | 9.09 |
| of which Sugars (g) | 2.68 |
| Fat (g) | 1.5 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 6.85 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.1 |
