Italian Clam Soup Applehood and Motherpie Victoria H. Gilbert Yield: 4 servings 4 dozen small clams ½ cup finely chopped onion 4 cloves garlic, finely minced ⅓ cup olive oil 8 anchovies, finely chopped 1 tsp. dried basil 3 Tbsp. finely chopped fresh parsley 1 to 2 tsp. oregano 1 tsp. crushed fennel seeds 1 6-ounce can tomato paste 1 cup dry white wine or vermouth 2 cups water freshly ground pepper to taste Scrub clams well under cold running water to remove sand. Set aside. Sauté onion and garlic in oil until wilted. Add anchovies, basil, parsley, oregano, and fennel. Cook and stir 3 to 5 minutes. Add tomato paste, wine and water. Stir, and simmer 5 minutes. Add clams, cover, and cook until clam shells have opened. Season with pepper to taste. Any leftover broth may be frozen.

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