Zuppa di Vongole
Zuppa di Vongole, or Clam Soup, is a classic Italian dish that brings the flavors of the sea straight to your table. This recipe beautifully combines the briny tenderness of clams with succulent prawns, complemented by the fresh sweetness of cherry tomatoes and the aromatic presence of garlic and fresh herbs.
The addition of white wine and a hint of chili pepper gives the soup a sophisticated depth, while the homemade fish stock enhances its savory richness. Perfectly suited for a cozy dinner or an elegant appetizer, Zuppa di Vongole is a hearty and flavorful soup that captures the essence of coastal cuisine.
Its rich, complex flavors are sure to delight seafood lovers and transport you to the Italian seaside with every spoonful.
Why You’ll Love This Recipe:
Rich and Flavorful: Zuppa di Vongole is a celebration of fresh seafood flavors, combining the natural brininess of clams with the sweetness of prawns. This creates a deeply satisfying and rich broth that is both comforting and invigorating.
A Taste of the Sea: For those who cherish the taste of the ocean, this soup delivers an authentic coastal dining experience. The combination of fresh ingredients like clams, prawns, and cherry tomatoes captures the essence of Mediterranean cuisine.
Nutrient-Rich and Healthy: Packed with protein from the seafood and a variety of vitamins and minerals from the vegetables, this soup is not only delicious but also nutritious. It offers a wholesome meal option that is both light and filling.
Sophisticated and Elegant: With its refined blend of wine, garlic, and chili pepper, Zuppa di Vongole presents a sophisticated flavor profile that is perfect for special occasions or when you want to impress your guests with a taste of Italy.
Versatile and Adaptable: This recipe is versatile enough to be served as a starter or a main course. It pairs well with toasted croutons or crusty bread, making it a perfect dish for a cozy family dinner or a dinner party. Its adaptability to various dining settings is part of what makes it so beloved.
Key Ingredients:
Clams: The star of the dish, clams provide a tender, briny flavor that forms the foundation of this classic soup. Their natural juices enrich the broth, adding depth and complexity.
Prawns: Adding sweetness and a different texture, prawns complement the clams beautifully. Their shells are also used to enhance the homemade stock, infusing it with additional seafood richness.
Cherry Tomatoes: These bring a fresh, juicy sweetness and a touch of acidity that balances the savory flavors of the seafood and adds vibrant color to the soup.
White Wine: A splash of white wine deglazes the pan, lifting the flavors of the sautéed vegetables and seafood. It imparts a subtle acidity and sophistication to the broth.
Garlic and Fresh Herbs: Garlic, parsley, and a hint of fresh chili pepper add aromatic depth and a gentle heat, elevating the overall taste profile and enhancing the soup’s savory notes.
Anchovies in Oil: These small but mighty ingredients contribute a savory umami flavor that enriches the broth, complementing the seafood elements with a touch of complexity.
Zuppa di Vongole
Ingredients:
2 kg clams
250 g prawns
300 g cherry tomatoes
3 fresh spring onions
2 cloves garlic
2 anchovies in oil
1 sprig parsley
1 fresh chili pepper
30 g celery
60 g carrots
20 g tomato concentrate
200 g white wine
4 g coarse salt
Salt to taste
8 white peppercorns
Instructions:
Preparing the Clams:
Check and Clean Clams: Begin by ensuring the clams are free of sand. Tap each clam on its opening side against a cutting board. Discard any that release dark sand or have broken shells. Place the clams in a colander over a bowl and rinse them thoroughly under running water until no sand remains.
Prepare the Prawns: Remove the heads from the prawns if they have them, then shell them, saving the shells. Carefully remove the black vein (intestine) from the back using a toothpick.
Preparing the Vegetables and Stock:
Vegetable Prep: Trim the beard and the greenest parts of the spring onions, then slice them. Peel and chop the celery and carrots into small pieces. Roughly chop the parsley. Halve 150 g of the cherry tomatoes.
Cook the Stock: In a pan, heat a splash of oil and add the chopped vegetables along with the prawn shells. Sauté for a couple of minutes over medium heat, then deglaze the pan with 50 g of white wine. Add the halved cherry tomatoes, 500 g of water, coarse salt, and peppercorns. Cook the stock for at least 30 minutes over medium heat.
Cooking the Clams:
Cook the Clams: Drain the clams and add them to a large pan where you’ve browned a whole clove of garlic. Pour in 150 g of white wine, cover with a lid, and cook over high heat until the clams open.
Reserve and Shell Clams: Once the clams are cooked, drain them and reserve the liquid. Shell most of the clams, leaving a few whole for presentation.
Final Steps:
Prepare the Chili Pepper: Slice the chili pepper in half, remove the seeds, and cut it into strips.
Sauté Ingredients: In a large pan, heat a little oil and sauté the garlic in its skin (remove later). Add the anchovy fillets and chili strips. After a moment, add the remaining cherry tomatoes cut into wedges, a pinch of salt, and a spoonful of tomato concentrate.
Blend and Strain Stock: Blend the shellfish stock and strain it to obtain a clear liquid. Add this stock and the reserved clam liquid to the pan with the tomatoes.
Cook the Soup: Cook the mixture over moderate heat for 20-25 minutes. Add the prawns and cook for an additional 8 minutes, then add the shelled and whole clams. Season with salt and white pepper to taste.
Serve: Serve the clam soup with toasted croutons, made by grilling slices of bread in the oven.
Notes:
Clam Preparation: It’s crucial to ensure the clams are thoroughly cleaned to remove any sand. Tap them individually and discard any that are cracked or do not close when tapped. Rinsing them multiple times under cold water will help eliminate residual sand.
Prawn Shells for Stock: Don’t discard the prawn shells; they are valuable for adding depth to the stock. Sauté them with the vegetables to extract their flavor before straining, which enhances the overall richness of the soup.
Wine Selection: Choose a dry white wine that you enjoy drinking, as its flavor will be concentrated in the soup. A Sauvignon Blanc or Pinot Grigio works well, providing the right balance of acidity and fruitiness.
Adjusting Spice Levels: The fresh chili pepper adds a touch of heat. If you prefer a milder soup, remove the seeds or reduce the amount. Conversely, for a spicier kick, leave the seeds in or add more chili.
Stock Consistency: After blending and straining the stock, ensure it is smooth for a refined texture. This step is essential to achieve a clear, flavorful broth free of solids.
Serving Suggestions: Serve with toasted croutons or crusty bread to soak up the flavorful broth. You can grill the bread with a touch of olive oil and garlic for extra flavor.
Storage Tips: While best enjoyed fresh, you can store leftovers in the refrigerator for up to two days. Reheat gently to avoid overcooking the seafood. However, note that the clams may become chewier with reheating.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 250 | Protein: 25 grams | Fat: Roughly 8 grams | Carbohydrates: 10 grams | Fiber: 2-4 grams | Sugars: 3 grams | Sodium: 400mg | Cholesterol: 80 mg
Frequently Asked Questions:
Can I use frozen clams and prawns for this recipe?
Yes, you can use frozen clams and prawns if fresh ones are not available.
Ensure they are fully thawed and drained before using.
While the flavor might not be as robust as with fresh seafood, they will still contribute well to the dish.
What can I substitute for white wine in the recipe?
If you prefer not to use wine, you can substitute it with an equal amount of seafood or vegetable broth.
A splash of lemon juice can also be added to mimic the acidity that wine provides, enhancing the flavor of the soup.
How do I know when the clams are cooked?
Clams are cooked when their shells open fully.
This usually happens after a few minutes of high-heat cooking.
Discard any clams that do not open after cooking, as they may not be safe to eat.
Is it necessary to remove the prawn shells before cooking?
The prawn shells are used to enhance the stock’s flavor.
Once they have imparted their flavor during the stock-making process, they should be removed and discarded before blending and straining the stock.
Can I make this soup ahead of time?
While Zuppa di Vongole is best enjoyed fresh, you can prepare parts of it ahead.
The vegetable and prawn stock can be made in advance and stored in the refrigerator for a day.
When ready to serve, cook the clams and prawns in the reheated stock to ensure they remain tender and flavorful.
How can I ensure the clams are clean and sand-free?
To ensure the clams are free of sand, tap each one on its opening side against a cutting board.
Discard any that release dark sand or have broken shells.
Place the clams in a colander over a bowl and rinse them several times under cold running water until no sand remains in the bowl.
What should I do if some clams don’t open during cooking?
If any clams remain closed after cooking, it is best to discard them.
Clams that do not open may not be safe to eat, as they could be dead or filled with sand.
Can I adjust the level of spiciness in the soup?
Yes, you can easily adjust the spice level by modifying the amount of chili pepper used.
To reduce the heat, remove the seeds and inner membranes of the chili pepper before slicing.
For extra spiciness, you can leave the seeds in or add more chili.
What is the best way to blend and strain the stock?
Once the vegetables and prawn shells have cooked, use a blender or immersion blender to puree the mixture until smooth.
Then, strain the blended stock through a fine-mesh sieve or cheesecloth to remove solids, leaving you with a clear, flavorful liquid.
How can I prevent the prawns from becoming overcooked?
To avoid overcooking the prawns, add them to the soup towards the end of the cooking process.
They only need about 8 minutes to cook through.
Watch them closely, as they should turn pink and opaque, which indicates they are done.
Overcooked prawns can become tough and rubbery.