|
To thoroughly remove sand from clams, refer to Clams Casino recipe.
Ingredients
9 cherrystone clams *
¼ cup bottled clam juice
Water
½ cup drained canned Italian tomatoes, finely chopped
2 tbsp dry white table wine
1 tbsp chopped fresh parsley
1 tsp olive or vegetable oil
1/8 tsp each thyme leaves, oregano leaves and basil leaves
Dash red pepper flakes
½ cup cooked small shell macaroni (hot)
Method
-
In 2-quart microwavable casserole combine clams, clam juice and ¼ cup
water; cover with vented plastic wrap and microwave on High (100%) for
3 minutes, until clam shells open.
-
Set aside and let cool.
-
In separate 2 quart microwavable casserole combine 1¼ cups water, the
tomatoes, wine, parsley, oil, thyme, oregano, basil and pepper flakes;
microwave on High, uncovered, for 1 minute.
-
Remove clams from shells, reserving cooking liquid, and discarding
shells; chop clams and add to tomato mixture.
-
Line sieve with
cheesecloth and pour reserved cooking liquid through sieve into tomato
mixture, discarding solids.
-
Stir to combine and microwave, uncovered,
on High for 4 minutes, until soup is heated through.
-
Add macaroni.
-
MAKES 2 SERVINGS, ABOUT ¾ CUP EACH.
* 9 cherrystone clams will yield about 3
ounces cooked seafood. |
