Recipes › Soup › Zuppa di Vongole Clam Soup Recipe

Zuppa di Vongole Clam Soup Recipe

Recipe by Pedro M. A. Neves

Zuppa di vongole is a classic Italian coastal soup that celebrates the delicate briny flavor of littleneck clams in a light white wine and tomato broth. This Campania specialty is traditionally served over toasted bread and finished with fresh parsley, embodying the simplicity and elegance of Mediterranean seafood cooking. The combination of garlic, white wine, and fresh clams creates a deeply flavorful, restaurant-quality dish that comes together in under an hour.

Ingredients

• 1.5 kg (3.3 lb) littleneck clams, cleaned and rinsed
• 4 tablespoons (60 ml) extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 400 g (14 oz) canned San Marzano tomatoes, crushed
• 250 ml (1 cup) dry white wine
• 500 ml (2 cups) seafood stock or water
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 8 fresh parsley sprigs, chopped
• 4 slices day-old Italian bread, rubbed with garlic

Instructions

1. Scrub the clams under cold running water using a stiff brush to remove sand and debris. Discard any clams with broken shells or that do not close when tapped.

2. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

3. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze. Let the wine reduce by half, approximately 3-4 minutes, concentrating its acidity.

4. Add the crushed tomatoes and seafood stock to the pot, stirring to combine. Bring to a gentle simmer and cook for 8 minutes to allow flavors to meld.

5. Increase heat to medium-high and add all the cleaned clams to the pot. Cover with a lid and cook for 8-12 minutes, shaking the pot occasionally, until most clams have opened.

Substitutions

• Use mussels or a mixture of mussels and clams for a similar bivalve preparation
• Substitute white wine with additional seafood stock for an alcohol-free version
• Use canned diced tomatoes or omit tomatoes entirely for a bianco-style (white) clam soup
• Replace regular clams with Manila clams if littlenecks are unavailable, reducing cook time to 4-6 minutes

Tips

• Discard any clams that remain closed after cooking, as they may contain sand or be spoiled
• Toast the bread slices in a 180°C (350°F) oven for 5 minutes for better texture and flavor absorption
• Prepare the clams a few hours ahead and refrigerate; they will purge themselves of sand in the cold water
• Finish with freshly chopped parsley and a drizzle of quality olive oil just before serving for brightness

Zuppa di vongole originates from the Campania region of southern Italy, particularly around Naples and the Amalfi Coast, where clams have been harvested from the Mediterranean for centuries. The dish represents the Italian philosophy of cucina povera—peasant cooking—that transforms humble, affordable ingredients into extraordinary flavor through technique and respect for the ingredient itself.

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