Clam Soup

Zuppa di Vongole

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • litres/4 pt small clams (vongole) or cockles
  • 6 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 sprigs parsley, finely chopped
  • 1 small sprig thyme
  • pinch of freshly ground black pepper
  • 150 ml/¼ pt dry white wine
  • wedges of lemon


    It is advisable to leave clams and cockles in plenty of water with a good handful of fine oatmeal stirred into it. This helps to clean the shellfish of sand. Leave for at least 4 hours. Then leave under running cold water for 10 minutes or so. Drain the clams and reject any that are open.

    Sauté the shallots and garlic in 2 tablespoons of olive oil for 2–3 minutes, add the parsley, thyme, pepper and wine and allow to reduce a little over a brisk heat.

    Add the clams and when they have opened remove the saucepan immediately. Serve this soup with wedges of lemon.