Zuppa di Vongole, Bar Harbor® Style
A simple soup that is hearty and the taste of New England shines through yet again. We wanted a soup that truly shows our Yankee togetherness and here at Bar Harbor Foods we think that the hint of Cioppino with a dash of Fajioli, combined with the Italian’s love of Minestrone is a great salute to them. Combine these with our love of pumpkin and the best Maine stocks found…..well, do we need say more?
2 teaspoons minced garlic in oil
1 small onion, minced
1-2 (15-ounce) cans vegetable broth
1 (15-ounce) can Bar Harbor® Fish Stock
1 (15-ounce) can Bar Harbor® Lobster Stock
1-1/2 cups dried macaroni
1-1/2 cups small diced butternut or buttercup squash
1 (15-ounce) can tomato puree
1 teaspoon oregano
1 cup frozen peas
3 (6.5-ounce) cans Bar Harbor® chopped clams, drained
Salt and pepper to taste
In a large pot or saucepan, add the oil and garlic over medium heat. Cook garlic, stirring frequently, until fragrant and starting to soften, about 3-4 minutes. Add onion and continue cooking until onions are soft, another 4-5 minutes. Add 1 can vegetable broth and both stocks, macaroni and squash. Stir well and bring to a boil, reduce heat to low, cover and cook until macaroni is done, 10-12 minutes, stirring frequently. The squash will be very tender and starting to dissolve in the soup upon stirring. If you see that you need more liquid, add the remainder can of vegetable broth. Stir in remainder of ingredients, season to taste and simmer on low an additional 4-6 minutes, or until thickened and delicious. Serve immediately or this soup is best reheated the next day, believe it or not.
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