Chickpea and Clam Soup (Zuppa di Ceci e Vongole)
This week I finally came home after traveling for most of the summer. And as usual, my first craving was for the delectable “vongole” (clams) that are locally-caught in the Gulf of Naples, and celebrated all over the world. It was cold and raining outside, so I decided to warm up with “una bella zuppa di ceci e vongole” —a quick and easy preparation that pares chickpeas with the clams for a simply delightful soup, which is so wholesome and comforting that it hits-the-spot and satisfies my cravings every time.
That morning I came upon this brand-new bakery in town that specialises in all sorts of breads, typical of the area —an exciting happening for sure. I bought a crusty loaf of rustic bread, which cut into slices is another key ingredient for rendering the best results in this preparation. Gobbling up bowl after bowl, there’s nothing more satisfying than soaking up the delicious broth with good crusty slices of rustic bread. Yum!
