A robust and flavorful Italian seafood dish, this version enhances the broth for a deeper taste while adding more complementary ingredients. Perfect for a cozy night with family or friends.
Ingredients
For the Broth:
3 tablespoons olive oil
4 garlic cloves, minced
1 small onion, finely diced
1 small shallot, finely chopped (adds a mild sweetness)
1 ½ cups cherry tomatoes, halved (or 1 ½ cups canned diced tomatoes)
½ teaspoon crushed red pepper flakes (adjust for heat preference)
1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1 ½ cups clam juice or seafood stock
1 tablespoon tomato paste (for extra depth)
1 teaspoon dried oregano or Italian seasoning
½ teaspoon smoked paprika (optional, adds a subtle smokiness)
Salt and black pepper to taste
For the Clams:
2 ½ pounds fresh littleneck or Manila clams, scrubbed and cleaned
3 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, torn (for an extra fresh flavor)
Juice of half a lemon (optional, for brightness)
For Serving:
Crusty Italian bread, garlic bread, or toasted ciabatta
Lemon wedges (for squeezing over the dish)
Freshly grated Parmesan cheese (optional but delicious)
Instructions
1. Prepare the Aromatic Base
Heat olive oil in a large skillet or heavy-bottomed pot over medium heat.
Add minced garlic, diced onion, and shallot. Sauté until soft and fragrant, about three to four minutes.
2. Build the Broth
Add cherry tomatoes (or canned tomatoes) and cook until they begin to soften and release juices, about five minutes.
Stir in red pepper flakes, oregano, smoked paprika, and tomato paste. Cook for another minute to deepen the flavors.
Pour in the white wine and let it simmer for two to three minutes until the alcohol cooks off.
Add clam juice or seafood stock, season with salt and black pepper, and bring to a gentle simmer.
3. Cook the Clams
Gently place cleaned clams into the simmering broth. Cover the pot and allow them to steam for five to seven minutes, or until all the clams open. Discard any that remain closed.
Stir in fresh parsley, basil, and a squeeze of lemon juice.
4. Serve and Enjoy
Ladle the Zuppa di Clams into bowls, ensuring each serving has plenty of broth and clams.
Serve immediately with crusty bread for soaking up the flavorful broth.
Garnish with extra parsley, a drizzle of olive oil, and a sprinkle of Parmesan cheese, if desired.
Serve with lemon wedges on the side.
Tips and Variations:
Add depth – A splash of heavy cream can make the broth richer.
Seafood mix – Add shrimp, mussels, or scallops for an even heartier dish.
Spice it up – Increase red pepper flakes for extra heat.
Wine substitute – If avoiding alcohol, use extra seafood stock with a splash of white wine vinegar.
Enjoy this rustic and comforting Italian classic with family and friends.