Zuppa Di Clams Recipe

Rinse the little neck clams under cold running water. Discard any with cracked shells or that remain open when tapped. To purge grit, place clams in a large bowl with cold water and 2 tablespoons of coarse salt for 20–30 minutes, then lift them out (do not pour off water) and rinse briefly.

Finely dice the onion, celery and carrot. Thinly slice the garlic. Chop the parsley and measure herbs and liquids so everything is ready.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 3 tbs olive oil and 1 tbs butter. When the butter melts and begins to foam, add the diced onion, celery and carrot and a pinch of salt. Sweat the vegetables, stirring occasionally, until softened and translucent, about 6–8 minutes; do not brown.

Add the sliced garlic and 1/4 tsp crushed red pepper flakes and cook, stirring, until fragrant, about 30–45 seconds.

Pour in 1 cup white wine to deglaze the pot, scraping up any fond from the bottom. Let the wine reduce by about half, 2–3 minutes, to concentrate flavor.

For White Broth

Add 3 cups chicken or seafood stock and 1 cup water (or adjust so total liquid covers the clams comfortably). Add 1 bay leaf, fresh thyme sprigs and half the chopped parsley. Bring to a gentle simmer and taste the broth; add up to 1 tsp fine sea salt and 1/2 tsp black pepper as needed.

For Red Broth

Stir in 1 cup crushed tomatoes after the wine reduction, then add 3 cups stock and 1/2 cup water to reach desired volume. Add 1 bay leaf, thyme sprigs and half the chopped parsley. Bring to a gentle simmer and season with up to 1 tsp salt and 1/2 tsp black pepper. Simmer 6–8 minutes to marry flavors.

Increase heat so broth is at a lively simmer (not a hard boil). Add the cleaned clams in a single layer if possible. Cover the pot and let clams steam until they open, about 6–8 minutes. Shake the pot once or twice during cooking to redistribute heat.

Using tongs or a slotted spoon, transfer opened clams to a bowl as they open. Discard any clams that remain tightly closed after 10 minutes.

If desired, return a few opened clams to the pot with shells removed to infuse more flavor, or leave most in shells for presentation.

Remove and discard the thyme sprigs and bay leaf. Stir in 2 tbs fresh lemon juice, 1 tbs finishing olive oil and the remaining chopped parsley. Taste and adjust seasoning with more salt, pepper or lemon if needed.

Ladle the clams and broth into warmed bowls. Spoon some of the cooking liquid over the clams. Garnish with extra chopped parsley and a drizzle of olive oil. Serve immediately with toasted rustic bread or crostini to soak up the broth.