Lean Soup with Wedge Clams
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- wedge clams (telline)
- cloves garlic
- onion
- olive oil
- dried mushrooms
- bread
Instructions
- Proceed as for risotto with wedge clams (No. 72), using two garlic cloves and a quarter onion for seven or eight people.
- Draw the soffritto well; no butter or parmesan is needed. Add a few pieces of dried mushroom.
- Serve over toasted, diced bread.