• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Zuppa Di Vongole (Clam Soup)

  • Recipe Submitted by on

Category: Fish, Soups

 Ingredients List

  • 48 Clams
  • 3/4 Bottle white wine (1 liter)
  • Leek
  • Small onion
  • Clove garlic
  • 1 qt Fish stock
  • Peeled, chopped tomato
  • Small bunch marjoram
  • Leaf of celery
  • 4 x Crusts of bread (croutons)


From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's
ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams
(cockles or mussels can be used as well). Pour over them three-quarters of
a bottle of white wine and let them cook until they have opened. Drain
them, setting aside the liquid in which they have cooked, and remove the
empty half-shells. Chop the white part of a leek with a small onion, add
a clove of garlic, and saute this mixture in a saucepan with good oil, add
the liquid from the clams, and a quart of fish stock; add a peeled and
chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
Let this bubble fast for ten minutes, remove the bouquet and the garlic,
stir the clams into the soup, and pour it into the tureen. Serve separately
small croutons of bread fried in oil."

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?