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CLAMS SOUP (original from the wife of the cook of the M..S."Lima" age 97 yrs)

1 lb. fresh or tinned tomatoes (about 1/2Kg).

20 leaves of rocket or lettuce

3 shallots.

1 Pint (1/2 lt)white stock or 1/2 pint milk and 1/2 pint water.

1 oz. butter or margarine.

Pepper and salt.

1 lb. clams or similar small shellfish from the rocks

2 lumps sugar.

Put the rocket leaves, the butter, and shallots cut up into a saucepan and let them simmer slowly for 5 minutes, stirring carefully. Add the tomato and boil together for about 20 minutes. Rub through a sieve and put back into saucepan (optional).Add the stock and clams. Bring to the boil.Then add pepper salt and the lumps of sugar and simmer for five minutes