Clam Soup Venice Recipe
Ingredients
| Tomato juice | 2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Basil leaves | 1/2 Teaspoon | |
| Wine vinegar | 1 Tablespoon | |
| Onion flakes | 1 Tablespoon, dried | |
| Parsley flakes | 2 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Canned minced clams - 4 ounces, drained | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Mozzarella cheese | 2 Ounce, sliced | |
| Fennel seeds | 1/8 Teaspoon | |
| Garlic bread sticks -€“ as needed | ||
Directions
GETTING READY
1. Preheat oven to 425 degrees Fahrenheit.
MAKING
2. In a saucepan, put tomato juice, garlic, basil leaves, vinegar, onion flakes and parsley; simmer for about 30 minutes until reduced to 1/2 its original volume.
3. Let the mixture cool down and then add milk, clams, salt and pepper to taste.
4. Reheat the soup.
FINALISING
5. Into 2 heat-proof bowls, ladle soup.
6. Top each bowl with 1/2 of the cheese and bake in preheated oven until cheese melts.
SERVING
7. Garnish each serving with fennel.
8. Serve Clam Soup Venice with Garlic Bread Sticks.
1. Preheat oven to 425 degrees Fahrenheit.
MAKING
2. In a saucepan, put tomato juice, garlic, basil leaves, vinegar, onion flakes and parsley; simmer for about 30 minutes until reduced to 1/2 its original volume.
3. Let the mixture cool down and then add milk, clams, salt and pepper to taste.
4. Reheat the soup.
FINALISING
5. Into 2 heat-proof bowls, ladle soup.
6. Top each bowl with 1/2 of the cheese and bake in preheated oven until cheese melts.
SERVING
7. Garnish each serving with fennel.
8. Serve Clam Soup Venice with Garlic Bread Sticks.
Chef
