CLAM AND FREGOLA SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer
Time 45m
Yield 4 servings as a first course, 2 as a main course
Number Of Ingredients 11
Steps:
- In a large soup pot, warm the olive oil. Add the garlic, onion and chili pepper, and cook over medium heat 5 minutes. Raise heat to high, and add the steamers, 1 cup water and the wine. Cover pot, and cook 3 to 5 minutes, until clams begin to open.
- Use tongs to remove clams, leaving as much juice as possible in the pot. Add fregola and tomatoes and their juice to the pot, reduce heat to simmer, and adjust the seasoning with salt and black pepper to taste.
- Cover pot, and simmer 20 minutes, checking occasionally to be sure that not all the liquid has evaporated. If necessary to maintain soupy consistency, add water or bottled clam juice, a quarter cup at a time. After 20 minutes, remove lid and continue to simmer until fregola is tender.
- Meanwhile, pick the meat from the clams and discard the shells. When fregola is tender, stir in the clam meat as well as additional bottled clam juice, if necessary, and serve immediately, garnished with parsley.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2944 milligrams, Sugar 5 grams, TransFat 0 grams
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koba epitashvili
[email protected]This soup is perfect for a cold winter night.
stylsh boy
[email protected]This was a great weeknight meal.
Shoaibnaul777
[email protected]I'll definitely be making this again.
Sharlene Adams
[email protected]This soup is a keeper!
Nhlanhla Rose
[email protected]Delicious!
Caoilainne McKee
[email protected]This was a great recipe! The soup was easy to make and turned out delicious. The clams were cooked perfectly and the fregola added a nice texture. The broth was flavorful and light, with a hint of brininess from the clams. I will definitely be making
Allison Mackenzie
[email protected]This soup was a hit! I made it for a party and everyone loved it. The clams were plump and juicy, and the fregola added a nice chewy texture. The broth was flavorful and light, with a hint of brininess from the clams. I definitely recommend this soup
MedSki
[email protected]This soup is so easy to make and it's absolutely delicious! The clams and fregola are cooked perfectly and the broth is flavorful and light. I served it with a side of crusty bread and it was the perfect meal for a weeknight dinner.
Bernarda Frias
[email protected]This soup was delicious! The clams were cooked perfectly and the fregola was tender. The broth was flavorful and light, with a hint of brininess from the clams. I served it with a side of crusty bread and it was the perfect meal for a cold winter nig
Makoma Daniel
[email protected]This was a great soup! I used littleneck clams and they were perfect. The fregola cooked up perfectly and added a nice texture to the soup. The broth was flavorful and light, and I loved the hint of brininess from the clams. I will definitely be maki
Jamaal Walton
[email protected]This soup is a seafood lover's dream! The clams are plump and juicy, and the fregola adds a nice chewy texture. The broth is flavorful and light, with a hint of brininess from the clams. I served it with a side of crusty bread to soak up all the deli