Spicy Red Clam Zuppa
Clams in a spicy pancetta and San Marzano tomato broth.
"A bold, spicy twist on a coastal classic — this Red Clam Zuppa brings the heat and heart of Italy straight to your bowl!" - Alexia
Ingredients
- 20 littleneck clams (washed and scrubbed well)
- 8 tbsp extra virgin olive oil (6 for cooking, 2 for finishing)
- 1/2 cup chopped pancetta
- 1 medium Vidalia onion (thinly sliced)
- 6 cloves fresh minced garlic
- 1/2 cup white wine (Pinot Grigio)
- 1 (28 oz) can San Marzano tomatoes (crushed)
- 1 cup fresh chopped parsley
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Red chili flakes (to taste)
- Hot sauce (to taste)
- Grilled bread (for serving)
Instructions
Prepare the Clams
Thoroughly wash and scrub the clams to remove all sand and grit. Soak briefly in cold water to ensure they’re completely clean.
Crisp the Pancetta
In a deep sauté pan, heat 6 tablespoons of olive oil. Add the pancetta and cook until crispy and rendered down. Remove the pancetta and set aside, but leave the flavorful oil in the pan.
Sauté Aromatics
Add the sliced onion to the pan and sauté until translucent. Then add the minced garlic and cook until lightly golden. Season with cracked black pepper and red chili flakes.
Build the Sauce
Lower the heat and deglaze the pan with the white wine. Add the crushed San Marzano tomatoes and season to taste with garlic salt, cracked black pepper, and a few shakes of hot sauce. Simmer for about 15 minutes.
Cook the Clams
Add the cleaned clams into the sauce, cover, and simmer until all clams have opened (about 8–10 minutes). Discard any that remain closed.
Finish and Serve
Top with the reserved pancetta and chopped parsley. Drizzle with the remaining 2 tablespoons of olive oil and serve hot with grilled bread for dipping.