Dippidy Dip

There is nothing tastier than dipping a warm crunchy bread into a flavorful, garlicky soup. In many occasions the bread itself is more delicious than the entire menu and you can never get enough from it! Especially in the cooler autumn days, dipping your soup with bread is the ultimate comfort. Today I prepared a recipe made for dipping; they key is to buy the perfect bread that goes with it. I chose two simple home made brown breads and one with cereal and the other without. I toasted a couple of pieces in a frying pan for extra crunchiness, drizzled some olive oil and rubbed pieces with garlic for extra depth in flavor.

The soup itself was the simplest I ever made; there was no stewing, blending nor complicated ingredients involved- not to mention the fact that it is also an incredibly economical soup to make, just a few ingredients that bring the best out of eachother. I used Riverside café original recipe for vongole soup (clam soup), which accentuates authentic Italian flavours. In my opinion the simpler the better and this soup represents the ultimate interpretation of simple complexity- great ingredients and precision are key to producing the its finest version.

Try this comforting soup at home on a cold day or transform it into a fantastic tapa for everyone to dip in at your dinner party- it is when you incorporate these interactive components that break the ice at social events; sharing always brings out the fun and the sense of community in a group.

Zuppa Alla Vongole A La River Café

Serves 6


2 kg small clams washed
Extra virgin olive oil
3 cloves of garlic, finely chopped
2 dried red chilies, crumbled
3 tbsp. finely chopped parsley
1 bottle of dry white Italian wine
12 small slices of sourdough bread (or any other bread of your choice)


  1. Wash the clams. Let them sit in a pan full of water for an hour. Wash them again and place them into a bowl
  2. Fry the chopped garlic together with the chili in a thick bottomed pan for a couple of minutes on medium heat (make sure they don’t turn brown)
  3. Add the wine, bring to the boil, cook for a minute and add the clams. Cook on high heat for 2-3 min.
  4. Add some of the parsley and stir. Save some of the parsley for garnishing the dish.
  5. Dip the bread into olive oil, rub with garlic and toast in a pan on high heat, switching sides after a couple of seconds
  6. Pour the soup into a soup bowl, garnish with parsley and two small slices of bread.




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