Restaurants›Carmine's Italian Restaurant - Atlantic City›Zuppa Di Clams Recipe

Zuppa Di Clams Recipe

Inspired by Carmine's Italian Restaurant - Atlantic City
Time30m
Serves4

Fresh Little Neck Clams Cooked in a Red or White Broth with Garlic, White Wine & Herbs

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Clams

Rinse the Little Neck clams under cold water to remove any sand or grit. Set aside.

2

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add minced garlic and diced shallots, and sauté until fragrant, about 2-3 minutes.

3

Add Broth and Wine

Pour in the white wine and chicken broth. Bring the mixture to a simmer.

4

Cook Clams

Add the clams to the pot, cover, and let them steam for about 5-7 minutes, or until all the clams have opened.

5

Finish the Broth

Stir in the chopped parsley, red pepper flakes, salt, and black pepper. Adjust seasoning to taste.

6

Serve

Ladle the broth and clams into bowls and serve immediately, garnished with additional parsley if desired.