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Zuppa de Clams

(1 Votes)
SERVES
2
COOK TIME
30 Min

No, it's not really soup, but this spiced-up clam broth would be a treat even without the succulent clams. Zuppa de Clams is a must-try! 

What You'll Need

  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon crushed red pepper
  • 1 (28-ounce) can Italian-style whole tomatoes, undrained
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 dozen cherrystone or littleneck clams, cleaned
  • 1/4 cup chopped fresh parsley

What to Do

  1. In a soup pot, heat the oil over medium-low heat. Add the garlic and red pepper and sauté for 2 to 3 minutes, or until the garlic is golden.

  2. Add the tomatoes, sugar, and salt; cover and simmer for 10 minutes.

  3. Add the clams, cover, and cook for 8 to 10 minutes, or until the clams open. Discard any clams that do not open.

  4. Stir in the parsley and serve.

Notes

To make this a complete meal, serve the clams and sauce in bowls with lots of bread for dunking.

Nutritional InformationShow More

Servings Per Recipe: 2

  • Amount Per Serving % Daily Value *
  • Calories 297
  • Calories from Fat 142
  • Total Fat 16g 24 %
  • Saturated Fat 2.2g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 20g 40 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 33mg 11 %
  • Sodium 1,693mg 71 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 8.3g 33 %
  • Sugars 11g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I use celery salt in place of regular salt to to add more flavor and a dash of ground thyme .

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