🦪 Rustic Italian Clam Soup (Zuppa di Vongole in Brodo)

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📝 Ingredients (Serves 4)

Main Ingredients:

• 2 lbs (900g) fresh clams (littleneck or Manila clams)

• 2 tablespoons olive oil

• 1 small onion (finely chopped)

• 3 cloves garlic (minced)

• ½ teaspoon red pepper flakes (optional)

• ½ cup dry white wine

• 3 cups seafood stock (or chicken stock)

• 1 can (14 oz / 400g) diced tomatoes

• 1 tablespoon tomato paste

• ½ teaspoon dried oregano

• Salt and black pepper to taste

Garnish:

• ¼ cup fresh parsley (chopped)

• Crusty bread (for serving)

• Extra olive oil for drizzling

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👩‍🍳 Instructions

1️⃣ Clean the Clams

1. Rinse clams under cold water.

2. Soak in salted water for 20 minutes to remove sand.

3. Discard any cracked or open clams that don’t close when tapped.

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2️⃣ Build the Flavor Base

1. Heat olive oil in a large pot over medium heat.

2. Add onion and cook until soft (3–4 minutes).

3. Add garlic and red pepper flakes; sauté 30 seconds.

4. Stir in tomato paste and cook 1 minute.

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3️⃣ Deglaze & Simmer

1. Pour in white wine; simmer 2–3 minutes.

2. Add diced tomatoes, seafood stock, oregano, salt, and pepper.

3. Simmer gently for 10–15 minutes.

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4️⃣ Cook the Clams

1. Add clams to the pot.

2. Cover and cook 5–7 minutes until clams open.

3. Discard any clams that remain closed.

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5️⃣ Finish & Serve

1. Taste and adjust seasoning.

2. Sprinkle generously with fresh parsley.

3. Drizzle a little olive oil on top.

4. Serve hot with toasted crusty bread.

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🍽️ Serving Tips

• Best served immediately while clams are tender.

• Add a squeeze of fresh lemon for brightness.

• Pair with a light white wine like Pinot Grigio.

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🔥 Pro Tips

• Do not overcook clams (they become rubbery).

• Use fresh clams for best flavor.

• For a richer broth, add a splash of heavy cream.

• Add shrimp or mussels for a seafood mix variation.