Zuppa di Clams
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
350 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
Italian
Zuppa di Clams
Description
This Zuppa di Clams recipe begins by gently sautéing finely chopped onion and celery in olive oil until softened. Garlic and red pepper flakes are then cooked on low heat to release their aroma without burning. Crushed canned tomatoes, clam juice or other broth, and dry white wine are added and simmered briefly.
Small clams that have been purged to remove grit are added to the pot along with black pepper, oregano, ground fennel, and bay leaves. The soup is covered and gently simmered until the clams open, which takes about 6-8 minutes, allowing the shellfish to flavor the broth richly.
The resulting soup balances the acidity of tomatoes with the briny depth of clams and aromatics. It is finished with a pinch of sugar and salt to taste and sprinkled with fresh chopped parsley before serving. Discard any clams that remain closed after cooking.
Purging clams involves soaking them in salted water to expel sand and rinsing in fresh water. This step ensures a cleaner broth and better texture. Clams should be fresh, with tightly closed shells, avoiding any cracked or damaged ones.
Ingredients
- 4 tablespoon olive oil
- 1 onion finely chopped
- 1 celery finely chopped, stalk
- ¼ teaspoon red pepper flakes (see note 1)
- 6 cloves garlic thinly sliced
- 28 oz crushed tomatoes can
- 1½ cups clam juice see note 2, or broth/stock
- 1 cup white wine dry
- 3 lb clam purged(see note 3, small
- 1 teaspoon black pepper
- ½ teaspoon oregano dried
- ½ teaspoon fennel ground
- 2 bay leaf
- ½ teaspoon sugar to taste
- ½ teaspoon salt to taste
- 2 tablespoon parsley chopped, fresh
Instructions
- Heat the oil in a large saucepan over medium heat.4 tbsp olive oil
- Add the chopped onion and celery and saute for 8 minutes until softened but not colored.1 onion1 stalk celery
- Add the garlic and red pepper flakes to the pan and cook over low heat for 3 minutes.6 cloves garlic¼ tsp red pepper flakes
- Add the canned tomatoes, clam juice/broth, and white wine to a simmer. Cook for 5 minutes.28 oz / 800 g can of crushed tomatoes1½ cups / 360 ml clam juice or broth/stock1 cup / 240 ml dry white wine
- Add the clams, black pepper, oregano, ground fennel, and bay leaves. Cover and simmer gently for 6-8 minutes until the clams have opened. If your clams are exceptionally fresh, they may take longer to open, so cook them longer if needed.3 lb / 1.3 kg small clams1 tsp black pepper½ tsp dried oregano½ tsp ground fennel2 bay leaves
- Taste your soup and add salt and sugar to your preference.½ tsp sugar½ tsp salt
- Discard any clams that haven't opened.
- Remove the bay leaves and serve immediately, sprinkled with the chopped parsley.2 tbsp fresh parsley
Notes
- Adjust red pepper flakes according to desired spiciness or omit entirely.
- If clam juice is unavailable, use a high-quality chicken, vegetable, or fish broth instead.
- Properly purge clams by soaking in salted water to remove sand before cooking.
- Discard any clams that do not close when tapped or after cooking if they remain unopened.
- Soak clams briefly in fresh water after purging to remove excess salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 621mg | 26% |
| Potassium | 517mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 29mg | 32% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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