Best 3 Clams Zuppa Di Vongole Clam Soup Recipes
Zuppa di vongole, or clam soup, is an iconic Italian dish that captures the essence of the Mediterranean. This flavorful and comforting soup is a symphony of fresh clams, aromatic vegetables, and a delicate broth that is sure to tantalize your taste buds. It is a versatile dish that can be enjoyed as a light lunch, a hearty appetizer, or as a main course paired with crusty bread or a crisp salad. The simplicity of the ingredients allows the natural flavors of the clams to shine through, making it a perfect dish for showcasing the bounty of the sea. Whether you are a seasoned cook or just starting your culinary journey, this classic Italian soup is a must-try. In this article, we'll explore two delicious recipes for clam soup: the traditional Italian version and a modern twist with a touch of Asian inspiration.
Here are our top 3 tried and tested recipes!
CLAMS: ZUPPA DI VONGOLE: CLAM SOUP RECIPE - (4.8/5)
Provided by á-4084
Number Of Ingredients 10
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.
ZUPPA DI VONGOLE (CLAM SOUP)
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
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)
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
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
Tips:
- Use fresh clams: Fresh clams will produce the best flavor in your soup.
- Purge the clams before cooking: This will help to remove any sand or grit from the clams.
- Use a good quality white wine: The wine will add flavor and depth to the soup.
- Don't overcook the clams: Clams are delicate and will toughen if they are overcooked.
- Serve the soup immediately: Clam soup is best enjoyed fresh and hot.
Conclusion:
Zuppa di vongole is a delicious and easy-to-make Italian soup that is perfect for a light lunch or dinner. It is made with fresh clams, white wine, garlic, olive oil, and parsley. The soup is flavorful and satisfying, and it is sure to please everyone at the table.
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