Zuppa Di Clams – Red Or White Recipe

Purge and clean clams

Place the little neck clams in a large bowl of cold salted water (about 3 tablespoons salt per liter) for 20–30 minutes to purge sand. Lift clams out (do not pour the water through them) and rinse under cold running water. Discard any clams with cracked shells or that remain open when tapped.

Prepare red or white base

For white broth: in a large deep skillet or medium pot, heat 1 tablespoon olive oil over medium heat. For red broth: heat 2 tablespoons olive oil over medium heat. Reserve the extra-virgin olive oil quantity in ingredients for whichever broth you choose.

Build the broth

Add minced shallot and half the sliced garlic to the hot oil and cook, stirring, until softened and translucent, about 2–3 minutes. Pour in the 1 cup white wine and bring to a lively simmer for 2 minutes to burn off alcohol. Add the 2 cups seafood stock (or clam juice) and bring to a gentle simmer.

If making red broth

Stir in the crushed tomato and tomato paste, breaking up any large pieces, then simmer the combined broth for 5 minutes to meld flavors before adding clams.

Add remaining sliced garlic, red pepper flakes, and the thyme/oregano sprigs to the simmering broth. Taste and add salt and pepper (start with the amounts listed), adjusting as needed. Continue simmering gently to infuse the aromatics, about 2–3 minutes.

Add the cleaned clams in a single layer if possible, cover the pot, and increase heat to medium-high. Steam the clams until they open, about 5–7 minutes. Shake the pan once or twice during cooking to redistribute the broth—discard any clams that do not open after 8 minutes.

Once clams have opened, remove the pot from heat. Stir in the butter, chopped parsley, and basil (if using) to finish the broth and add shine. Squeeze in lemon juice from 2–3 wedges (taste and add more if desired). Adjust seasoning with additional salt and pepper to taste.

Ladle clams and broth into warmed shallow bowls, making sure to include broth and herbs. Serve immediately with lemon wedges and crusty bread to soak up the broth. Offer extra chopped parsley at the table.