David Rocco's Dolce Vita Dinner Seafood Soups

Zuppa di Vongole

David Rocco provides a recipe for Zuppa di Vongole (Italian Clam Soup). This must be made with fresh clams still in their shells for the ultimate clam experience.

Ingredients (Serves 4)

  • 2 pounds of fresh clams (900g)
  • 1/4 cup extra virgin olive oil (60ml), plus extra for drizzling
  • 3 garlic cloves, 2 crushed, 1 for rubbing
  • 1 fresh chili pepper, diced
  • 10 cherry tomatoes, quartered
  • 1 cup white wine (240ml)
  • Bunch of fresh Italian parsley, finely chopped
  • Salt to season
  • 1 stone from the sea
  • 4 slices of country bread, toasted and halved

Instructions for Zuppa di Vongole

  • Remove excess sand from clams by soaking it in a bowl of cold salted water. The clams will open up their shells and release the sand.
  • In a pan, fry up garlic, chilli pepper and cherry tomatoes for 30 seconds.
  • Add clams and cook for 30 seconds with the lid on, shaking the pan often.
  • Add wine to pan and cover until clams have completely opened.  Add parsley and salt. Continue cooking for another minute for all the flavours to come together.
  • Rub some raw garlic on toasted bread slices. Drizzle bread with extra virgin olive oil. Serve clam soup in bowls with 2 half slices per bowl.
  • Enjoy David Rocco‘s Zuppa di Vongole!

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