Zuppa Di Vongole Clam Soup Recipes

ZUPPA DI VONGOLE (CLAM SOUP)

Zuppa Di Vongole (Clam Soup) image

A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak "mop" up the sauce.

Provided by quotFoodThe Way To

Categories Chowders

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

12 clams, in shells (littleneck or cherrystone clams)
2 tablespoons olive oil
1/2 cup water
1 garlic clove (to taste)
1 (20 ounce) can tomatoes
1 teaspoon minced parsley
salt and pepper
2 slices toast

Steps:

Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with ½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.

Nutrition Facts : Calories 354.2, Fat 17.4, SaturatedFat 2.7, Cholesterol 50.3, Sodium 264.9, Carbohydrate 33.4, Fiber 4.4, Sugar 8.2, Protein 17.6

ZUPPA DI VONGOLE (CLAM SOUP)

Zuppa Di Vongole (Clam Soup) image

Make and share this Zuppa Di Vongole (Clam Soup) recipe from Food.com.

Provided by Lizzie-Babette

Categories < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

48 clams
1 quart fish stock
3/4 bottle white wine (1 liter)
1 tomatoes, peeled, chopped
1 leek
1 bunch marjoram
1 small onion
leaf of celery
1 clove garlic
4 crusts of bread (croutons)

Steps:

Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well).
Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.
Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen.
Serve separately small croutons of bread fried in oil.

Nutrition Facts : Calories 864.7, Fat 6.7, SaturatedFat 1.3, Cholesterol 61.5, Sodium 1100.3, Carbohydrate 75.1, Fiber 4, Sugar 7.2, Protein 37.4

CLAMS: ZUPPA DI VONGOLE: CLAM SOUP RECIPE - (4.8/5)

CLAMS: Zuppa di Vongole: Clam Soup Recipe - (4.8/5) image

Provided by á-4084

Number Of Ingredients 10

Ingredients

2 pounds fresh clams
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, 2 crushed, and 1 for rubbing
1 fresh chili pepper, diced
1 stone from the sea, for flavor, optional*
10 cherry tomatoes, quartered
1 cup white wine
Salt
Bunch of fresh Italian or flat-leaf parsley, finely chopped
4 slices country bread, toasted and halved

Steps:

Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside. In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes. Add the clams, and cook for 30 seconds with the lid on, shaking the pan often. Add the wine to the pan, and cover with the lid until the clams have completely opened. The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree. Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together. Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.

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