Zuppa di Clams

Zuppa di Clams, a classic Italian dish known for its rich flavors and simplicity, offers a delightful taste of the sea. This recipe begins with a fragrant base of sautéed onion, celery, and garlic, infused with a hint of red pepper flakes for a subtle kick.

The addition of crushed tomatoes, clam juice, and dry white wine creates a savory broth that perfectly complements the tender, purged clams. Seasoned with black pepper, oregano, and ground fennel, this soup simmers gently until the clams open, releasing their briny essence into the dish.

Finished with a touch of fresh parsley, Zuppa di Clams promises a satisfying culinary experience, ideal for any seafood enthusiast or Italian cuisine lover.

How to make Zuppa di Clams

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.

Add the chopped onion and celery and saute for 8 minutes until softened but not colored.

Add the garlic and red pepper flakes to the pan and cook over low heat for 3 minutes.

Add the canned tomatoes, clam juice/broth, and white wine to a simmer. Cook for 5 minutes.

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.

Taste your soup and add salt and sugar to your preference.

Discard any clams that haven’t opened.

Remove the bay leaves and serve immediately, sprinkled with the chopped parsley.

Notes:

Flavorful Base: The combination of olive oil, onion, celery, garlic, and red pepper flakes creates a fragrant and robust base for the soup. Cooking these ingredients slowly allows their flavors to meld without browning, ensuring a delicate yet aromatic start to the dish.

Tomato and Wine Broth: The addition of crushed tomatoes, clam juice (or broth), and dry white wine forms a flavorful broth that balances the sweetness of tomatoes with the acidity of wine. Simmering these ingredients together for a short period enhances their flavors without overpowering the natural taste of the clams.

Preparing the Clams: Purged small clams are used, ensuring they are clean and free from grit. Cooking them gently with black pepper, oregano, ground fennel, and bay leaves infuses the broth with a subtle seafood essence. The clams should be cooked just until they open, ensuring they remain tender and flavorful.

Adjusting Seasoning: Taste-testing the soup before serving allows for adjustments in salt and sugar according to personal preference. This step ensures the soup is perfectly balanced in flavor.

Finishing Touch: Removing bay leaves before serving prevents them from imparting bitterness. Sprinkling freshly chopped parsley adds a bright, fresh garnish that complements the flavors of the dish.

Serving: Zuppa di Clams is best served immediately after cooking to enjoy the clams at their peak. Crusty bread or garlic bread makes an excellent accompaniment for soaking up the delicious broth.

Discarding Unopened Clams: Discarding any clams that do not open during cooking is crucial for food safety. These clams should not be consumed.

Nutrition Information:

Frequently Asked Questions:

Can I use canned clams instead of fresh clams?

Fresh clams are recommended for this recipe as they impart the best flavor.

Canned clams can be used, but the texture and taste may differ slightly.

What can I substitute for clam juice if I don’t have any?

You can use fish or seafood broth as a substitute for clam juice.

Alternatively, you can make your own clam broth by simmering fresh clams in water until they open, then straining the liquid.

How do I purge clams?

To purge clams, place them in a bowl of salted water (about 1/3 cup of salt per gallon of water) for 20-30 minutes.

This encourages them to expel any sand or grit.

Can I use dried herbs instead of fresh parsley?

Yes, you can substitute dried parsley for fresh parsley.

Use about 1/3 of the amount called for in the recipe for dried herbs, as they are more concentrated.

What should I serve with Zuppa di Clams?

Zuppa di Clams is often served with crusty bread or garlic bread to soak up the flavorful broth.

A side salad with a light vinaigrette also pairs well.

How can I tell if clams are bad?

Discard any clams that are cracked, chipped, or have an unpleasant odor.

Additionally, after cooking, discard any clams that have not opened.

Can I prepare this soup ahead of time?

Yes, you can prepare the base of the soup (steps 1-5) ahead of time and refrigerate it.

Add the clams and finish cooking just before serving to ensure they are fresh and properly cooked.

Is Zuppa di Clams gluten-free?

The recipe as written is gluten-free, but always check the labels on the crushed tomatoes and clam juice/broth to ensure they are gluten-free if you have dietary restrictions.

What can I do with leftover Zuppa di Clams?

Leftover Zuppa di Clams can be refrigerated and reheated gently on the stove.

Serve it again with fresh parsley and a squeeze of lemon juice to brighten the flavors.

Can I freeze Zuppa di Clams?

It is not recommended to freeze Zuppa di Clams as the texture of the clams may change upon thawing, becoming rubbery.

It’s best enjoyed fresh.