Zuppa di Clams Bianco

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Onion: You can use a white, brown, or yellow onion. Alternatively, go for a leek or a couple of shallots.
Garlic: The recipe calls for 8 cloves, but as I always say, measure garlic with your heart! Feel free to add more or less to suit your taste.
Clam juice/broth/stock: Look for bottled clam juice in the tinned fish section at the grocery store. If it's not available, a high-quality vegetable or fish stock works well. Go for low sodium if you can, as the clams can be salty enough.
White wine: Use any dry white wine you'd enjoy drinking. If you don't cook with alcohol, swap it for extra broth or stock and a squeeze of lemon juice.
Clams: Fresh clams are usually easy to find at larger supermarkets, often in mesh bags, to ensure the clams are alive. You can also often find them vacuum-packed in the frozen section. Most supermarkets supply farm-raised clams, which are cleaner, but I still recommend purging them to avoid grit in your broth. Nobody wants a sandy clam ruining the dish! Check out the guide below for purging tips.

Purge your fresh clams ready for the Zuppa di Clam:

1. Make sure all the clams are tightly closed. If any are open, give them a gentle tap on the countertop-if they don't close, discard them. Also, discard any that have chipped or broken shells.
2. Dissolve 1 tablespoon of salt per 2 cups of cold water and let the clams sit in this solution for about 30 minutes. They will expel sand and grit. Repeat the process with fresh salty water if you see a lot of sand at the bottom of your bowl.
3. After purging, soak the clams in cold, unsalted water for 10 minutes to remove any excess salt.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Purge the clams: I know I keep saying it 😉 But for me, it is a crucial step-grit in your broth is so unpleasant!
• Remove any dead clams: Before cooking, discard clams that don't close when tapped. After cooking, discard any that haven't opened up.
• Stir gently: Once the clams are in the sauce, stir carefully to avoid chipping the shells.
• Watch the garlic: Lower the heat before adding garlic, as burned garlic can turn the whole dish bitter.
• Taste before salting: Clams can vary in saltiness, so check before adding salt.

Why You'll Love This Zuppa di Clams Bianco

• It is easy to make at home but takes like it came from a fancy restaurant . 
• It is perfect for date night or when entertaining friends. 
• You can serve it as a main course or as an appetizer.
• You can add potatoes or serve the clams over pasta to make it a complete meal. 

Recipe Adaptations

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Stir through some fresh baby spinach or arugula just before serving. It will wilt into the sauce.
• Stir in some cooked halved baby potatoes at the end of cooking. They will soak up the delicious juices. 
• Spice up your clams with a pinch of red pepper flakes or some finely chopped red chili.
• Swap the white wine for cider.
• If you love tomatoes you can add chopped tomatoes to the sauce. Or try my Zuppa di clams rosso.

Serving Suggestions for Zuppa di Clams Bianco

Sides: This really does only need some good crusty bread to soak up the delicious broth. Or cook some angel hair pasta and serve the Zuppa di Clams Bianco over the pasta.

Wine: A classic Italian pairing, Pinot Grigio's crisp acidity and light body match well with the delicate flavors of the clams and the garlic and white wine broth. Its subtle citrus notes enhance the freshness of the soup without overpowering the seafood. Or go for a Vermentino; its zesty, slightly saline quality echoes the brininess of the clams, and the fruity finish keeps everything light and refreshing. (My fav!)

If you prefer a red wine, go for a light-bodied Chianti. Its bright acidity and earthy undertones won't overwhelm the dish, and it contrasts the soup's lightness. A young, light-bodied Beaujolais is another good red option. It has bright fruit flavors and a soft texture, making it an easy match for the delicate broth and tender clams.