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This soup is intended to have a 'watery' broth, with medium garlic/onion flavor. The broth is best made by purchasing addition clam broth from the fish monger when you purchase the clams. "Dom's" (no long open) in Boston, MA served the difinitive soup. Do not use tomatoes but rather use tomato paste. The onions should be in large circular ring (Vidalia) and should be served with crunchy bread and a good sharp Chablis or Cabernet Sauvignon (White)

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Joshua Sprague May 29, 2004
Zuppa De Clams (Or Mussels)