Zuppa di Clams
This Zuppa di Clams will transport your tastebuds to a charming Italian seaside village. Don't let the fancy name intimidate you; it is so easy to make. Clams, white wine, tomatoes, garlic, and a dash of red pepper flakes give it a subtle kick.
Ingredients
- 4 tablespoon olive oil
- 1 onion finely chopped
- 1 stalk celery finely chopped
- ¼ teaspoon red pepper flakes (see note 1)
- 6 cloves garlic thinly sliced
- 28 oz can of crushed tomatoes
- 1½ cups clam juice or broth/stock (see note 2)
- 1 cup dry white wine
- 3 lb small clams purged(see note 3)
- 1 teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground fennel
- 2 bay leaves
- ½ teaspoon sugar to taste
- ½ teaspoon salt to taste
- 2 tablespoon fresh parsley chopped
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
- Feel free to leave out the red pepper flakes or add more if you want more heat.
- You can buy bottles of clam juice from the tinned fish section at your local grocery store. Opt for a high-quality stock as an alternative if it's unavailable. You can use chicken, vegetable, or fish broth/stock.
Purge your fresh clams ready for the Zuppa di Clam:
Begin by ensuring that all the clam shells are tightly shut. Give any open clams a gentle tap on the countertop and check if they promptly close their shells. Discard clams that don't close tightly or have cracked or chipped shells. Next, create a solution of salt in cold water (around 1 tablespoon per 2 cups) and place the clams in the bowl. Allow them to sit for about 30 minutes; this time lets them expel any sand or grit lingering inside their shells. If you notice significant sand at the bottom of the bowl, consider repeating the process with a fresh batch of salty water. Once the clams have undergone the purging, let them soak in a bowl of cold, unsalted water for 10 minutes to rid them of any excess salt.
- Begin by ensuring that all the clam shells are tightly shut. Give any open clams a gentle tap on the countertop and check if they promptly close their shells.
- Discard clams that don't close tightly or have cracked or chipped shells.
- Next, create a solution of salt in cold water (around 1 tablespoon per 2 cups) and place the clams in the bowl. Allow them to sit for about 30 minutes; this time lets them expel any sand or grit lingering inside their shells. If you notice significant sand at the bottom of the bowl, consider repeating the process with a fresh batch of salty water.
- Once the clams have undergone the purging, let them soak in a bowl of cold, unsalted water for 10 minutes to rid them of any excess salt.
Nutrition Information
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350
% 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.