1 kg of well-rinsed vongoles
300 g of potatoes
4 tablespoons of clear miso (soybean paste)
3 finely chopped onions
100 ml of dry white wine
1 kg of well-rinsed vongoles
300 g of potatoes
4 tablespoons of clear miso (soybean paste)
3 finely chopped onions
100 ml of dry white wine
Peel the potatoes, cut them into cubes and cook in 1 liter of unsalted water
Remove from heat, immediately add the miso and stir well until the paste is completely dissolved
On a separate side, cook the vongoles with wine in a covered pan, until they open up
Discard those that remain closed
Remove half of the mollusks from their shells and leave the rest with the shells
Combine the whole vongoles and shell-less ones to the soup, distribute into bowls and garnish with onion rings
If desired, serve with toasted Italian bread slices.
