Zuppa Divongoli (Clam Soup)

Ingredients

• 12 clams, in shells (littleneck or cherrystone clams)
• 2 tablespoons olive oil
• 1/2 cup water
• 1 garlic clove (to taste)
• 1 (20 ounce) can tomatoes
• 1 teaspoon minced parsley
• salt and pepper
• 2 slices toast

Directions

1. 1

   Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with ½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.

2. 2

   Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.