Zuppa di Vongole



U.S. Metric Ingredients
lb 3.5 kg Small clams, such as littlenecks
8 fl oz 250 mL Water
3 fl oz 90 mL Olive oil
oz 75 g Onion, small dice
1–3 1–3 Garlic cloves, chopped
3 tbsp 45 mL Chopped parsley
6 fl oz 175 mL White wine
12 oz 350 g Canned plum tomatoes, with juice, coarsely chopped



  1. Scrub the clams under cold water to remove sand and grit from the shells.
  2. Put the clams and water in a heavy covered pot and heat gently, just until the clams open. Set the clams aside. Strain and reserve the liquid.
  3. Depending on how you wish to serve them, you can leave the clams in the shell or shell all but 4–6 of them per portion to use as garnish.
  4. Heat the olive oil in a large pot. Sauté the onion until soft but not brown.
  5. Add the garlic and cook another minute.
  6. Add the parsley and the wine and boil for 1 minute.
  7. Add the tomatoes and the reserved clam juice. Simmer 5 minutes.
  8. Taste for seasoning and adjust if necessary.
  9. Add the clams and reheat them gently. Do not overcook, or the clams will be tough.
  10. Serve with plenty of crusty bread for dipping in the broth.

Per serving: Calories, 680; Protein, 93 g; Fat, 18 g (25% cal.); Cholesterol, 240 mg; Carbohydrates, 22 g; Fiber, 1 g; Sodium, 470 mg.


Zuppa di Cozze

Substitute mussels for the clams.

Zuppa di Frutti di Mare

Use a mixture of clams, mussels, squid (cut up), and shrimp (shelled). Keep all the items separate. Cook the clams and mussels as in the basic recipe. Add the squid at the same time as the tomatoes and broth. Simmer slowly, covered, until tender. Add the shrimp and cook just 1 minute before adding the clams and mussels.

Zuppa di Pesce

Use a mixture of shellfish and fin fish, as desired. Add each type of fish just long enough before the end of cooking so it cooks through without overcooking.