DROWNED CLAMS

Vongole Affogate

SERVES 4–6 AS AN APPETIZER

3 cups clam juice or fish stock (see recipe on here)

5 dozen Manila clams, in shells

2 tbsp. olive oil

2 slices spicy salami, chopped

2 carrots, finely diced

2 medium-size red onions, chopped

1 celery stalk, finely diced

15 baby potatoes, cut in quarters

1½ cups sweet corn, fresh if available, otherwise frozen

2 tbsp. fresh oregano

Salt and pepper

3 cups whole milk

2 tbsp. flour

2 tbsp. parsley, chopped

Put Image of the clam juice or stock in a deep sauté pan with the clams, bring it to a boil, then put a lid on it and cook for about 5 minutes to let the clams steam open. Turn off the heat, remove the clams, and reserve the cooking liquid.

In a large pot, heat the olive oil and sauté the salami, carrots, onions, and celery until the onions and celery are translucent but not browned.

Add the reserved clam-cooking liquid, the remaining clam juice or stock, the potatoes, corn, and oregano, and season with salt and pepper. Simmer, uncovered, over medium heat for about 10 minutes or until the potatoes are tender.

Pull clams out of their shells and either chop them or leave them whole. Whisk the milk and flour in a bowl, then add it slowly to the broth, continuing to whisk until slightly thickened. Add the clams to the soup, then the parsley, and serve.

 

ARTICHOKE SOUP

Zuppa di Carciofi

SERVES 4

3 tbsp. vegetable oil

1 cup leeks, cleaned and chopped

2 small Yukon gold potatoes, scrubbed and diced

2 lb. baby artichokes, leaves removed, scrubbed, thinly sliced, and kept in lemon water; or good-quality canned artichoke hearts, drained

3 cloves garlic, minced

6 cups vegetable stock or water, or a combination of both

2 tbsp. chopped fresh rosemary

Salt and pepper

Heat the oil in a Dutch oven over medium heat. Add the leeks, potatoes, artichokes or artichoke hearts, and garlic and cook for 25 minutes. Add the stock and/or water and the rosemary and bring to a boil over high heat.

Turn the heat down to medium and cook for 10–15 minutes, stirring often. Reduce to a simmer and cook until potatoes are softened.

Remove the soup from the heat and allow it to cool. Using a stick blender, puree. Adjust for salt and pepper and serve.