Clam And Fregola Soup
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 3tablespoons olive oil
- 4cloves garlic, minced
- 1medium onion, minced
- ½teaspoon chili pepper
- 3pounds steamer clams, well scrubbed
- ½cup dry white wine
- ¾cup fregola
- 2cups stewed tomatoes, crushed, with their juice
- Salt and freshly ground black pepper to taste
- 2cups bottled clam juice, if necessary
- 2tablespoons minced flat leaf parsley
Nutritional analysis per serving (4 servings)
599 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 63 grams protein; 2944 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large soup pot, warm the olive oil. Add the garlic, onion and chili pepper, and cook over medium heat 5 minutes. Raise heat to high, and add the steamers, 1 cup water and the wine. Cover pot, and cook 3 to 5 minutes, until clams begin to open.
- Step 2
Use tongs to remove clams, leaving as much juice as possible in the pot. Add fregola and tomatoes and their juice to the pot, reduce heat to simmer, and adjust the seasoning with salt and black pepper to taste.
- Step 3
Cover pot, and simmer 20 minutes, checking occasionally to be sure that not all the liquid has evaporated. If necessary to maintain soupy consistency, add water or bottled clam juice, a quarter cup at a time. After 20 minutes, remove lid and continue to simmer until fregola is tender.
- Step 4
Meanwhile, pick the meat from the clams and discard the shells. When fregola is tender, stir in the clam meat as well as additional bottled clam juice, if necessary, and serve immediately, garnished with parsley.
Private Notes
Comments
Don’t use bottled clam broth. Shuck your clams over a bowl and save every drop of the juice. If you have extra, freeze it. It is liquid gold. Steaming the clams first ensures they will be rubber. Open them and clarify the broth by boiling it and strain to skim the foam. ( use 8-12 large clams per person and chop them coarsely, discarding the black bellies. On Long Island we call them Cherrystones- they are smaller than chowders.) Put the cleaned chopped clams in at the end and heat through.
this recipe is dead simple ! and quite good.
do add entire bottle of clam juice.
does not need all the cooking time indicated in recipe.