Italian Clam Soup – Zuppa di Vongole is a traditional Italian recipe that is timeless. This must be made with fresh clams still in their shells for the ultimate clam experience. I have included traditional dry white wine but you can use water should use wish. It will lack the subtle hit. The first time I ordered thsi dish I watched it being cooked in amazement. A small Italian lady tossed a massive pan of clams around as if it was as light as a feather. She poured in wine to a sizzling noise, in went the garlic and it was complete. There was a big bowl of Zuppa di Vongole in the middle of the table and 8 tourists completely silent. The elderly lady swore the smaller clams are more tender. It was served just with fresh bread still warm from the oven and a chilled glass of white wine.
Italian Clam Soup - Zuppa di Vongole
- Heat the oil in a large pot over moderate heat.
- Add the garlic and cook for 2 to 3 minutes.
- Add the wine or water and tomatoes and simmer covered for 10 minutes.
- Scrub the clams thoroughly.
- Bring the water to a boil in a separate pot over high heat and add the clams.
- Cover tightly and steam the clams for 5 to 10 minutes, until they open.
- Discard any unopened clams and transfer the remaining clams to individual serving bowls.
- Strain the cooking liquid from the clams through a sieve lined with several layers of cheesecloth or a paper towel and add to the tomato mixture.
- Season with salt (carefully, because the clams are salty) and pepper and ladle the broth over the clams.
- Sprinkle with chopped parsley and serve immediately.