Zuppa di Vongole

Zuppa di Vongole Recipe: A Classic Italian Clam Soup

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zuppa di Vongole, or Clam Soup, is a classic Italian dish that is both flavorful and comforting. This dish features fresh clams cooked in a savory broth with aromatic vegetables and herbs. It is a perfect dish for seafood lovers and can be enjoyed as a starter or a main course.

History

Zuppa di Vongole has been a popular dish in Italian cuisine for centuries. Clams are abundant along the coastlines of Italy, making them a staple ingredient in many traditional recipes. This dish is often enjoyed in coastal regions where fresh seafood is readily available.

Ingredients

48 clams
0.75 bottle of white wine
2 leeks
1 small white onion
1 clove of garlic
1 qt (946 ml) of fish stock
2 peeled and chopped tomatoes
1 small bunch of marjoram
0.25 cup of celery leaves
0.25 cup of croutons

How to prepare

Place clams in a saucepan and pour wine over them. Allow them to cook until the clams have opened. Drain them well.
Set aside the cooking liquid and remove the empty half shells.
Chop the leeks and onion, then add garlic and sauté this mixture in a saucepan with good oil.
Add the liquid from the clams and fish stock, tomato, marjoram, and celery leaves.
Let it bubble rapidly for 10 minutes, then remove the garlic and stir the clams into the soup.
Serve immediately.

Variations

Add diced potatoes or carrots for a heartier soup.
Use different herbs such as parsley or basil for a different flavor profile.
Add a splash of cream for a creamy version of the soup.

Cooking Tips & Tricks

Make sure to thoroughly clean the clams before cooking to remove any sand or grit.

- Be careful not to overcook the clams, as they can become tough and rubbery.

- Use fresh herbs and vegetables to enhance the flavor of the broth.

- Serve the soup immediately after cooking to enjoy it at its best.

Serving Suggestions

Zuppa di Vongole can be served with crusty bread or a side salad for a complete meal. It pairs well with a glass of white wine or a light beer.

Cooking Techniques

Be sure to cook the clams just until they open to prevent them from becoming tough.

- Allow the soup to simmer gently to allow the flavors to meld together.

- Taste and adjust the seasoning before serving.

Ingredient Substitutions

Use vegetable broth instead of fish stock for a vegetarian version of the soup.

- Substitute shallots for the leeks for a milder flavor.

- Use canned tomatoes instead of fresh tomatoes if they are not in season.

Make Ahead Tips

The broth for Zuppa di Vongole can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the broth and add the clams before serving.

Presentation Ideas

Serve Zuppa di Vongole in individual bowls garnished with fresh herbs and a drizzle of olive oil. Add a few croutons on top for a crunchy texture.

Pairing Recommendations

Zuppa di Vongole pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. It also goes well with a light beer or sparkling water.

Storage and Reheating Instructions

Store any leftover Zuppa di Vongole in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 4g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Zuppa di Vongole is a good source of Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

Contains shellfish

Summary

Zuppa di Vongole is a nutritious dish that is low in calories and high in protein. It is a good source of vitamins and minerals, making it a healthy choice for seafood lovers.

Summary

Zuppa di Vongole is a delicious and nutritious dish that is perfect for seafood lovers. This classic Italian soup is easy to make and can be enjoyed as a starter or a main course. Serve it with crusty bread and a glass of wine for a complete meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Zuppa di Vongole. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen in the heart of Naples. The smell of garlic and seafood filled the air as Maria gracefully moved around her kitchen, expertly preparing this traditional Italian dish.

As I watched her effortlessly chop vegetables and scoop out fresh clams from a bowl, I couldn't help but feel a sense of admiration for her culinary skills. Maria had always been a talented cook, and I had learned many delicious recipes from her over the years. But there was something special about this particular dish that captivated me.

"Zuppa di Vongole," Maria explained, her eyes sparkling with pride. "It's a classic Neapolitan dish that my mother taught me how to make when I was just a young girl. The secret is in the fresh clams and the simple ingredients that come together to create a flavorful and comforting soup."

I eagerly watched as Maria added the clams to a pot of simmering broth, along with garlic, cherry tomatoes, and a splash of white wine. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As we sat down to enjoy our meal, Maria told me the story of how she learned to make Zuppa di Vongole from her mother. It had been a family tradition for generations, passed down from mother to daughter, each adding their own personal touch to the recipe.

"My mother always said that the key to a good Zuppa di Vongole is to use the freshest ingredients possible," Maria explained. "The clams should be plump and juicy, the tomatoes ripe and sweet, and the garlic fragrant and pungent. It's a simple dish, but when made with love and care, it can transport you to the shores of the Mediterranean with every spoonful."

I listened intently as Maria shared her family's culinary history with me, feeling a deep sense of connection to the generations of women who had cooked this dish before us. I could almost picture Maria's mother in her own kitchen, teaching her daughter the art of cooking with passion and precision.

After that day, I knew that I had to learn how to make Zuppa di Vongole for myself. I spent hours in my own kitchen, experimenting with different variations of the recipe, trying to recreate the flavors and memories that Maria had shared with me.

I reached out to other friends and family members who had their own versions of the dish, incorporating their tips and tricks into my own recipe. I visited local markets and seafood shops, hand-selecting the freshest clams and vegetables to use in my soup.

Slowly but surely, I began to master the art of making Zuppa di Vongole. Each time I cooked the dish, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

Now, whenever I make Zuppa di Vongole for my own family and friends, I think back to that day in Maria's kitchen and the lessons she taught me about the importance of cooking with love and respect for the ingredients. I am grateful for the opportunity to learn this recipe and to share it with others, knowing that it will continue to be a beloved tradition in my own family for years to come.