Italian Soups Recipes - Clam and Shrimp Soup (Zuppa di Vongole e Gamberetti) Recipe

Ingredients

• 450 g/1 lb clams

• 15 ml/1 tbsp olive oil

• 2 garlic cloves, chopped

• 1 onion, chopped

• 75 g/3 oz prosciutto, chopped

• 2 tomatoes, skinned and finely chopped

• 600 ml/2 1/2 cups fish or chicken stock

• Salt and freshly ground black pepper

• 225 g/8 oz cooked peeled prawns (shrimp)

• 15 ml/1 tbsp chopped fresh sage

• Focaccia Bread, to serve

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Method:

1. Soak the clams, then drain and cook in 45 ml/3 tbsp water until they open.

2. Strain the cooking liquid and discard any shells that have not opened. Remove the clams from their shells.

3. Heat the oil in a frying pan (skillet) and cook the garlic and onion for 3 minutes.

4. Stir in the chopped prosciutto and cook, stirring, for 2 minutes. Add the tomatoes and fry (sauté) for 5 minutes.

5. Blend in the stock and cook for 20 minutes, stirring occasionally.

6. Season with the salt and pepper and add the prawns and clams with the sage. Stir well and serve very hot with Focaccia bread.