Zuppa di Vongole
- 51 oz Sea Watch Chopped Sea Clams
- 2 Cups Tomatoes, diced
- 1 Cup Onion
- ½ Cup Olives, chopped
- 1 Tbsp Olive Oil
- 2 Tbsp Garlic, minced
- 1 Tbsp Dry Italian Spices
- ¼ Tsp Crushed Red Pepper
- 2 Cups Escarole, chopped
- In a large soup pot, sauté the onions and garlic in the olive oil; add the juice from the clams along with all remaining ingredients except for the clams.
- Bring the soup to a simmer and cook for 20 minutes.
- Add clams and cook for another 20 minutes.
- Serve with hard crusty bread.
Serves: 10 Cups
