oltre il tigullio si apre il golfo paradiso
CAMOGLI 
CLAMS SOUP (original from the wife of the cook of the M..S."Lima" age 97 yrs)
1 lb. fresh or tinned tomatoes (about 1/2Kg).
20 leaves of rocket or lettuce
3 shallots.
1 Pint (1/2 lt)white stock or 1/2 pint milk and 1/2 pint water.
1 oz. butter or margarine.
Pepper and salt.
1 lb. clams or similar small shellfish from the rocks
2 lumps sugar.
Put the rocket leaves, the butter, and shallots cut up into a
saucepan and let them simmer slowly for 5 minutes, stirring
carefully. Add the tomato and boil together for about 20 minutes. Rub
through a sieve and put back into saucepan (optional).Add the stock and
clams.
Bring to the boil.Then add pepper salt and the lumps of sugar and
simmer for five minutes
vale una vita........
Sergio Sacchettoni
Neurochirurgo , Caracas Venezuela
Presidente sezione Venezuelana "LIGURI NEL MONDO"
originario di Camogli
