Dive into the delightful world of Italian cuisine with our tantalizing "Zuppa di Clams Bianco"! This exquisite clam soup is not just a dish; it's a culinary experience that transports you straight to the sun-kissed shores of Italy. With its rich flavors and aromatic broth, this recipe is perfect for a cozy dinner or an impressive gathering with friends. Ready to impress your taste buds and your guests? Let’s embark on this flavorful journey that promises to be both simple and extraordinary!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs fresh clams
- 4 cups chicken broth
- 1 cup white wine
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Thoroughly clean the fresh clams under cold running water, scrubbing each shell to remove any sand or debris. Discard any clams that are already open and do not close when tapped.
- In a large, heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Pour in the white wine and chicken broth. Bring the liquid to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
- Carefully add the cleaned clams to the pot, ensuring they are evenly distributed in the liquid. Cover the pot with a tight-fitting lid.
- Cook the clams over medium-high heat for 8-10 minutes, or until all the clam shells have opened. Discard any clams that remain closed after cooking.
- Season the broth with salt and freshly ground black pepper to taste. Stir gently to distribute the seasoning.
- Remove the pot from heat and sprinkle freshly chopped parsley over the clams and broth.
- Serve immediately in wide, shallow bowls, making sure each serving includes plenty of clams and broth. Optionally, serve with crusty Italian bread for dipping.
Tips
- Choose Fresh Clams: Make sure to select the freshest clams possible. Look for tightly closed shells, as this indicates they are alive and fresh. If any clams are open, give them a gentle tap; if they don’t close, discard them.
- Clean Thoroughly: Cleaning the clams is crucial to remove any sand or grit. Scrub each shell under cold running water and soak them in fresh water for about 30 minutes before cooking to help purge any sand.
- Don’t Rush the Sauté: When sautéing the onions and garlic, take your time. Cooking them slowly allows the flavors to develop and enhances the overall taste of the broth.
- Wine Matters: Use a good quality white wine, as it greatly influences the flavor of the broth. A dry white wine like Sauvignon Blanc or Pinot Grigio works wonderfully.
- Monitor Cooking Time: Keep an eye on the clams while they cook. They should open up within 8-10 minutes. Discard any that remain closed, as they may not be safe to eat.
- Garnish for Flavor: Fresh parsley not only adds a pop of color but also a fresh flavor. Don’t skip this step; it elevates the dish beautifully!
- Serve with Bread: For an authentic experience, serve the soup with crusty Italian bread. It’s perfect for soaking up the delicious broth!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 75mg
