Tuscan clam soup is a first course (or a main dish) characterized by a tasty sauce made with tomato sauce diluted with the cooking water of the clams 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 release sand and rinse them well.
In a large pan, pour a drizzle of oil and sauté the whole garlic cloves (which can be removed later) and, if desired, a little chili pepper.
Add the clams, deglaze with white wine, and cover: cook until the clams open and release their cooking water.
Remove the open clams, keeping the cooking water; strain the latter to eliminate any sand residues.
In the same pan, add the tomato sauce and dilute it with part of the strained cooking water; bring to a gentle boil and cook for a few minutes to enhance the flavor.
Put the clams back in the pan to blend the flavors, adjust salt, and add 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 on the plate.
Large pan
Colander for straining clams' water
Bowl for purging clams
Wine
Italy, Toscana
