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.
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/ 800g can of crushed tomatoes1½ cups/ 360ml clam juice or broth/stock1 cup/ 240ml 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/ 1.3kg 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.