Zuppa di Vongole: A Hearty Italian Clam Soup Recipe for Seafood Lovers
Zuppa di Vongole, or Italian clam soup, is a quintessential dish that brings together the freshest of seafood in a savory broth. This rich, flavorful soup combines tender clams, succulent shrimp, and a medley of vegetables, all simmered in a delightful white wine broth. Ideal for a special dinner or as part of a festive meal, this traditional Italian recipe is guaranteed to impress. Whether served on a cold winter evening or as part of a seafood feast, Zuppa di Vongole offers both comfort and a taste of coastal Italy.
Serves: 4
Category: Secondi Piatti (Main Courses)
Ingredients
Ingredient | Quantity |
---|---|
Vongole veraci (clams) | 2 kg |
Mazzancolle (shrimp) | 250 g |
Pomodorini ciliegino (cherry tomatoes) | 300 g |
Cipollotto fresco (fresh spring onions) | 3 (chopped) |
Aglio (garlic) | 2 cloves |
Acciughe (anchovies) | 2 fillets |
Prezzemolo (parsley) | 1 bunch (chopped) |
Peperoncino fresco (fresh chili) | 1 (sliced) |
Sedano (celery) | 30 g (chopped) |
Carote (carrots) | 60 g (chopped) |
Concentrato di pomodoro (tomato paste) | 20 g |
Vino bianco (white wine) | 200 g |
Sale grosso (coarse salt) | 4 g |
Sale fino (fine salt) | To taste |
Pepe bianco in grani (white peppercorns) | 8 (whole) |
Pane casereccio (rustic bread) | 4 slices (to serve) |
Instructions
1. Preparing the Clams
Start by ensuring that your clams are free of sand. To do so, gently tap each clam on a cutting board at the hinge. If dark sand emerges, it means the clam is full of sand, and you should discard it. Check for any broken shells and discard those as well. After sorting, rinse the clams thoroughly under cold water.
Place the cleaned clams in a colander set over a bowl, and give them several rinses to remove any residual grit. Set aside.
2. Preparing the Vegetables
Next, prepare the vegetables for the base of your broth. Clean and chop the spring onions, carrots, celery, and garlic. Cut the cherry tomatoes in half, ready for the broth.
3. Making the Seafood Broth
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions, garlic, celery, and carrots. Stir to soften for about 2-3 minutes.
Add the shells of the shrimp (which you should have peeled earlier) into the pot, and let them toast lightly. This will intensify the flavor of the broth.
After a couple of minutes, add 50 g of white wine to the pot, allowing it to cook off. Then, add the halved cherry tomatoes, followed by 500 g of water and the coarse salt. Stir everything together and let it simmer on medium heat for about 30 minutes. This will create a flavorful base for the soup.
4. Cooking the Clams
While the broth is simmering, take a separate large pan and heat a bit of olive oil. Add a whole garlic clove to the pan (you’ll remove it later) along with the clams. Sauté for a minute before adding 150 g of white wine. Cover the pan and let the clams steam for about 5 minutes or until they open up. Discard any clams that remain closed.
Once the clams are cooked, strain and set aside, keeping both the liquid from the clams and the clams themselves.
5. Preparing the Flavored Broth
In another pan, heat some olive oil. Add the anchovy fillets and fresh chili. Stir the ingredients for a minute until the anchovies dissolve into the oil and release their flavors. Then, add the previously prepared seafood broth (strained from the shells) into this pan.
Add the 150 g of chopped tomatoes and cook everything together for about 20 minutes, stirring occasionally.
6. Bringing Everything Together
Now, return to your clam pan and add the shrimp. Let them cook for about 3-4 minutes until they turn pink. Then, pour in the tomato-based broth you prepared, including the liquid from the clams. Mix everything gently, ensuring all the ingredients are well incorporated.
Add the fresh parsley and stir well. Finally, return the clams to the pan, both the shelled and unshelled ones. Let everything simmer for an additional 5 minutes, adjusting seasoning to taste with fine salt and white pepper.
7. Serving the Soup
To serve, ladle the Zuppa di Vongole into bowls. The hearty soup pairs perfectly with slices of rustic bread that can be dipped into the savory broth. For an extra touch, garnish with additional parsley.
Tips for the Perfect Zuppa di Vongole
- Clam Freshness: Always use fresh clams for the best flavor. If you’re unsure, ask your fishmonger for advice on sourcing them.
- Bread Choice: Serve with hearty, rustic bread. A crusty loaf will absorb the flavors of the broth beautifully.
- Optional Additions: Feel free to add a splash of lemon juice or a drizzle of olive oil before serving for a bit of extra brightness and richness.
- Cooking Wine: A dry white wine is recommended, as it complements the seafood without overpowering it.
This Zuppa di Vongole is a celebration of fresh seafood, and it’s perfect for those who want to enjoy a robust, flavorful dish with a bit of Italian flair. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this soup brings the taste of the sea straight to your table. Buon appetito!