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Restaurants›Tony's Pizza and Restaurant›Zuppa Di Clams Recipe

Zuppa Di Clams Recipe

Name: Tony's Pizza and Restaurants Zuppa Di Clams Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 count fresh littleneck clams (in shell); 1 cups dry white wine; 2 cups water; 1 cups clams' reserved liquid (from rinsing); 3 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cups yellow onion, finely diced; 1 cups celery stalks, finely diced; 0.5 cups carrot, finely diced; 4 count garlic cloves, minced; 3 sprigs fresh thyme (or 1 tsp dried thyme); 1 count bay leaf; 14 oz San Marzano tomatoes, crushed (or good-quality crushed tomatoes); 1 tbs tomato paste; 0.25 tsp red pepper flakes (optional); 1 cups light fish stock or clam juice; 0.25 cups heavy cream; 0.25 cups flat-leaf parsley, chopped; 1 tbsp fresh lemon juice; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 loaf crusty bread, for serving

Inspired by Tony's Pizza and Restaurant

Time45m

Serves4

Choice of red or white sauce.

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Ingredients

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Clams & Broth

24 count fresh littleneck clams (in shell)

1 cups dry white wine

2 cups water

1 cups clams' reserved liquid (from rinsing)

Aromatics & Base

3 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 cups yellow onion, finely diced

1 cups celery stalks, finely diced

1/2 cups carrot, finely diced

4 count Garlic cloves, minced

3 sprigs fresh thyme (or 1 tsp dried thyme)

1 count bay leaf

Tomato (for Red Sauce option)

14 oz San Marzano tomatoes, crushed (or good-quality crushed tomatoes)

1 tbs tomato paste

1/4 tsp red pepper flakes (optional)

White Sauce option (Brodetto style)

1 cups light fish stock or clam juice

1/4 cups Heavy cream

Finishing & Garnish

1/4 cups flat-leaf parsley, chopped

1 tbsp fresh lemon juice

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 loaf crusty bread, for serving

Method

Clams & Broth

Clean clams

Place clams in a large bowl with cold water and a tablespoon of salt for 20 minutes to purge sand. Rinse clams under cold running water, scrub shells and reserve any liquid that comes out (measure about 1 cup). Discard any clams with cracked shells or that do not close when tapped.

Steam clams

In a large wide pot, combine 1 cup dry white wine and 2 cups water and bring to a simmer over medium-high heat. Add half the cleaned clams, cover, and steam until they open (about 5–7 minutes). Remove opened clams with tongs to a bowl, leaving steam liquid in the pot. Repeat with remaining clams. Strain the cooking liquid through a fine mesh sieve into a bowl and set aside (you should have about 2–2.5 cups total including reserved rinse). Discard any clams that did not open.

Aromatics & Base

Sauté vegetables

In a wide sauté pan or shallow pot, heat 3 tbs olive oil and 1 tbs butter over medium heat until butter foams. Add diced onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and herbs

Add minced garlic, thyme sprigs and bay leaf. Cook 1 minute until fragrant, taking care not to burn the garlic.

Tomato (for Red Sauce option)

Build red sauce

Stir in the crushed tomatoes, tomato paste and reserved steaming/ rinsing liquid (about 2 cups total). Add red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors and slightly reduce. Taste and season with up to 1 tsp salt and 1/2 tsp black pepper (adjust to taste).

Finish with clams

Return the opened clams and any accumulated juices to the simmering tomato broth for 2–3 minutes to heat through. Remove thyme sprigs and bay leaf. Stir in chopped parsley and 1 tbsp lemon juice. Serve hot with crusty bread.

White Sauce option (Brodetto style)

Build white broth

To the sautéed aromatics, add the reserved steaming/rinse liquid and 1 cup light fish stock (or clam juice). Bring to a gentle simmer and cook 6–8 minutes to concentrate flavors. Stir in 1/4 cup heavy cream and warm through — do not boil after adding cream. Taste and season with up to 1 tsp salt and 1/2 tsp black pepper.

Finish with clams

Return the opened clams and their juices to the pan and heat for 1–2 minutes until warmed through. Remove thyme sprigs and bay leaf. Add chopped parsley and 1 tbsp lemon juice, stir gently, and serve with crusty bread.

Finishing & Garnish

If desired, drizzle a little extra-virgin olive oil over each bowl and sprinkle more parsley. Serve immediately with slices of crusty bread to soak up the broth.