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zuppa di vongola

Zuppa di Vongola

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Stanislaus Food Products

Recipe Information

Yield:    2 servings
Cook Time:   30 minutes
Level:   easy



Place water in a large kettle fitted with a rack over high heat. Bring to a boil. Add clams; reduce heat to medium; cover and steam until clams open, 10 to 20 minutes. Remove clams from kettle; discard any that have not opened. Remove meat from clams; reserve. Strain cooking liquid through cheesecloth or coffee filter; reserve.

Heat oil in medium saucepan over medium heat. Add shallots; cook until almost tender. Add garlic; cook until golden. Add wine, parsley, butter, vermouth, and lemon juice. Reduce heat to low. Add 1-1/2 cups reserved clam broth; simmer 5 minutes. Add clams; heat through. Serve immediately, topped with toasted baguette slices and freshly grated Parmesan cheese.

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