There is not one person in my family who does not adore clams, and we eat them in a variety of ways. Stuffed clams are great for an appetizer; a big pot of clams sautéed with some onions and seasonings can make a whole meal as you pick through, enjoying the juices and slurping down the clams. As a young girl, I would go to the sea and collect clams, mostly cockles and smaller clams than what are seen in America today.
This soup has also become one of our family’s favorite ways to enjoy clams. Tomato soup is a popular soup in America, but here is an Italian rendition that can be a main course. Though I have added clams, it can be made with mussels, shrimps, scallops, or even mixed seafood; just mind the cooking time that each requires.
