Fresh Clams in Tomato-Parsley Broth
2 pounds Manila or other medium clams, scrubbed under running water
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 salt-packed anchovy
3 tablespoons chopped fresh Italian parsley
1 pound ripe Italian plum tomatoes, peeled, seeded, and finely diced
Salt to taste
Freshly ground black pepper to taste
3 tablespoons heavy cream
8 thin slices country-style bread, toasted and rubbed with garlic
Soak the clams in 15 minutes in cold water to extract any sand. Drain and put in a large skillet, cover, and cook over medium heat for 5 minutes. Discard any unopened shells. Cool to room temperature. Using a slotted spoon, remove the clams and strain the broth that will have seeped out of the shells. Heat the oil in a skillet over low heat. Sauté the garlic, anchovy, and parsley for 6 minutes, stirring constantly. Add the tomatoes, clams, clam broth, salt, and pepper and mix until well blended. Cook for 10 minutes. Stir in the cream and cook until warmed through. Divide the warm bread among four bowls, top with soup, and serve immediately. Yields: 4 servings