Italian Clam Soup Recipe - Zuppa di Vongole

Italian Clam Soup Recipe - Zuppa di Vongole

Clams make for a hearty and healthy soup.

Italian Clam Soup Recipe
Zuppa di Vongole


  • 2 dozen small hardshell clams
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 3 pounds tomatoes, chopped
  • ½ cup dry, white wine
  • 1 tsp salt
  • 1 cup water
  • 4 Tbs Italian parsley, chopped


  1. Scrub the clams and rinse carefully under running water.
  2. In a large soup pot, heat the olive oil over a medium heat.
  3. Add the garlic sauté over medium heat for about 30 seconds.
  4. Add the water, tomatoes, and wine and lower the heat to low. Cook for 10 minutes.
  5. Add the clams and the salt, cover, and cook for 5 - 10 minutes over a medium-high heat. (The shells should be open after this cooking period. Do not eat any clams that have not opened.)
  6. Add the parsley, stir, and serve.

Note: You don't need much to add to this soup. A green salad and garlic bread are sufficient.

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You Should Also Read:
Spaghetti alle Vongole
Zuppa di Cozze - Mussel Soup Recipe
Cioppino -- Italian Fish Stew Recipe

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