White Clam Zuppa
Little neck clams simmered with garlic, wine, and herbs.
"Simple, rustic, and packed with ocean flavor — this White Clam Zuppa is pure coastal comfort in a bowl." - Alexia
Ingredients
- 20 Little Neck Clams (washed and scrubbed well)
- 8 tablespoons extra virgin olive oil (6 for cooking, 2 for finishing)
- 1 thinly sliced shallot (round sliced)
- 6 cloves fresh minced garlic
- 1/2 cup white wine (Pinot Grigio)
- 1/4 cup clam juice
- 1 cup fresh chopped parsley
- 1 cup chicken stock
- Cracked black pepper (to taste)
- Red chili flakes (to taste)
- Grilled bread (for serving)
Instructions
Prepare the Clams
Wash and scrub the clams thoroughly to remove any sand or grit. Soak briefly in cold water to ensure all residue is removed.
Build the Base
In a deep sauté pan, add 6 tablespoons of olive oil. Add the shallots and sauté until translucent, then add the garlic and cook until lightly golden. Season with cracked black pepper and red chili flakes.
Add the Liquids
Lower the heat and slowly pour in the white wine. Allow it to reduce by half, then add the clam juice and chicken stock. Simmer gently for about 10 minutes until the sauce reduces slightly.
Cook the Clams
Add the clams to the pan and cover. Continue to simmer until the clams open up—about 6–8 minutes. Discard any clams that remain closed.
Finish and Serve
Top with fresh chopped parsley and drizzle with the remaining 2 tablespoons of olive oil. Serve immediately with grilled bread to soak up the delicious broth.