Wayne Gisslen

Zuppa di Vongole

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Preparation info
  • Portions:

    8

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
7½ lb

Method

  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

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