Zuppa di Vongole

Yield: 10 cups.

51 oz. Sea Watch Chopped Sea Clams

46 oz. Sea Watch Sea Clam Juice

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.