Ray’s Zuppa di Clams

(from Ray’s recipe box)

An appetizer than can also be a meal when served with a salad etc;

Source: Amy

Prep time: 15 minutes
Cook time: 20 minutes
Serves 4 people

Ingredients

  • 1/2 cup olive oil
  • 1 1/2 cups marsala wine
  • 6 oz. can tomato paste
  • 8-12 oz. can crushed tomatoes
  • 6 or 8 crushed garlic cloves
  • 1/2 tsp. black pepper
  • 1 tbsp. oregano
  • 1 tbsp. basil
  • 1 tbsp. parsley
  • 40 littlle neck clams

Directions

  1. Saute crushed garlic cloves in 1/2 cup of olive oil. Add 1 tbsp. parsley, 1 1/2 cups of marsala and cook for 5 minutes.

  2. Add one 6 oz. can tomato paste, one 8 oz. can crushed tomatoes, 1/2 tsp. balck pepper, 1 tbsp. of of oregano and basil. Cook for 8 minutes.

  3. Place (washed and scrubbed) little neck clams in the prepared sauce. Steam approximately 10 minutes or until all the clams have opened.

  4. Served hot with plenty of french or italian bread for dipping and of course your favorite

  5. vino rosso (red wine).

  6. Bon appetito!!!

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