🥣 Zuppa di Vongole (Italian Clam Soup)
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: ~35 minutes
🧂 Ingredients:
-
2 lbs (1 kg) fresh clams (like littlenecks or Manila), scrubbed and soaked
-
3 tbsp olive oil
-
4 cloves garlic, thinly sliced
-
1/2 tsp red pepper flakes (optional, for heat)
-
1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
-
2 cups fish stock, clam juice, or water
-
1/2 cup cherry tomatoes, halved (or 1 diced fresh tomato)
-
2 tbsp chopped parsley
-
Salt and pepper, to taste
-
1 small lemon, cut into wedges
-
Crusty Italian bread, for serving
🥄 Instructions:
-
Clean the clams: Scrub shells and soak them in cold salted water for 20–30 minutes to purge any sand. Rinse well.
-
In a large pot, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté until garlic is golden but not burned (about 1 minute).
-
Add the white wine and let it simmer for 1–2 minutes to reduce slightly.
-
Add the tomatoes and cook for another 2 minutes to soften.
-
Pour in the fish stock or clam juice. Bring to a gentle boil.
-
Add the clams, cover with a lid, and steam for 6–8 minutes, or until all clams have opened. Discard any that don’t open.
-
Season with salt and pepper, stir in chopped parsley, and squeeze in a bit of lemon juice.
-
Serve hot in bowls with a drizzle of olive oil and toasted bread on the side.
📝 Tips:
-
Make it heartier by adding cooked pasta or cannellini beans.
-
You can also toss in some baby spinach or zucchini for extra veggies.
-
For a tomato-forward version, use more chopped tomatoes or a spoonful of tomato paste.
Would you like a spicy Calabrian variation or a version with linguine (like Linguine alle Vongole)?