Clam Acqua Pazza: An Incredible Ultimate Recipe for Seafood Lovers

Why You’ll Love This Recipe

Fresh & Flavorful: Combines succulent clams with a vibrant, aromatic broth.
Quick & Easy: Ready in under 40 minutes with minimal ingredients.
Healthy & Light: Low in calories but rich in taste and nutrients.
Elegant Presentation: Perfect for impressing guests with authentic Italian flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds fresh clams (littlenecks or Manila)

• 4 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• ½ cup vegetable broth (used instead of white wine)

• ½ cup additional vegetable broth

• ¼ cup fresh parsley, chopped

• 1 red chili pepper (optional, sliced)

• 4 tablespoons extra virgin olive oil

• Salt and black pepper, to taste

Directions

1. Clean the Clams: Rinse clams under cold water to remove grit. Soak in fresh water for 30 minutes to purge sand.

2. Heat Oil: Warm olive oil in a large pot or deep skillet over medium heat.

3. Sauté Garlic: Add minced garlic and cook for 1–2 minutes until fragrant, avoiding burning.

4. Cook Tomatoes: Stir in halved cherry tomatoes and sauté for 3–4 minutes until softened.

5. Deglaze: Pour in vegetable broth and scrape the pan’s bottom to lift any browned bits. Simmer for 2–3 minutes.

6. Add Broth and Clams: Add additional vegetable broth and bring to a simmer. Add clams and stir gently.

7. Cook Covered: Cover the pot and cook for 5–7 minutes until clams open. Discard any unopened clams.

8. Finish with Herbs: Stir in chopped parsley and season with salt and pepper to taste.

9. Serve: Spoon clams and broth into shallow bowls, ensuring plenty of the flavorful broth is included.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Add a splash of lemon juice for extra brightness.

• Include sliced fennel or celery for added aroma and crunch.

• Use seafood broth instead of vegetable broth for a richer taste.

• Add fresh basil or oregano for different herb flavors.

Storage/Reheating

Best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stovetop, adding a little water or broth if needed.

FAQs

Can I use frozen clams?

Fresh clams are best, but thawed frozen clams can be used in a pinch.

How do I know if clams are bad?

Discard any clams that do not close when tapped or have an off smell.

Can I add other seafood?

Yes, shrimp or mussels can be added for variety.

Is this dish spicy?

Mild by default; add sliced chili pepper to increase heat.

What bread pairs well?

Crusty bread or garlic baguette is perfect for dipping into the broth.

Can I make this ahead?

It’s best served immediately to enjoy fresh seafood flavors.

Can I use canned tomatoes?

Fresh cherry tomatoes are preferred, but canned can work in a pinch.

How to store leftover broth?

Keep refrigerated in a sealed container for up to 2 days.

Is this recipe gluten-free?

Yes, naturally gluten-free.

Conclusion

Clam Acqua Pazza is a beautiful, light, and flavorful seafood dish that’s quick to prepare and sure to please any seafood lover. With fresh clams simmered in a fragrant broth of garlic, tomatoes, and herbs, it’s a true taste of Italian coastal cuisine. Serve with crusty bread to soak up the delicious juices and enjoy a restaurant-quality meal at home.

Clam Acqua Pazza: An Incredible Ultimate Recipe for Seafood Lovers

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sautéing, Simmering
• Cuisine: Italian
• Diet: Gluten Free

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Description

Clam Acqua Pazza is a classic Italian seafood dish featuring tender clams cooked in a fragrant broth of garlic, tomatoes, and aromatic herbs. This light, fresh, and flavorful meal is perfect for seafood lovers seeking a quick and elegant dish.

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Ingredients

2 pounds fresh clams (littlenecks or Manila)

4 cloves garlic, minced

2 cups cherry tomatoes, halved

½ cup vegetable broth (used instead of white wine)

½ cup additional vegetable broth

¼ cup fresh parsley, chopped

1 red chili pepper (optional, sliced)

4 tablespoons extra virgin olive oil

Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Rinse clams under cold water to remove grit. Soak in fresh water for 30 minutes to purge sand.
2. Warm olive oil in a large pot or deep skillet over medium heat.
3. Add minced garlic and cook for 1–2 minutes until fragrant, avoiding burning.
4. Stir in halved cherry tomatoes and sauté for 3–4 minutes until softened.
5. Pour in ½ cup vegetable broth, scraping the pan bottom to lift browned bits. Simmer for 2–3 minutes.
6. Add remaining vegetable broth and bring to a simmer. Add clams and stir gently.
7. Cover pot and cook for 5–7 minutes until clams open. Discard any unopened clams.
8. Stir in chopped parsley and season with salt and pepper to taste.
9. Spoon clams and broth into shallow bowls, ensuring plenty of flavorful broth.

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Notes

Add a splash of lemon juice for extra brightness.

Include sliced fennel or celery for added aroma and crunch.

Use seafood broth instead of vegetable broth for a richer taste.

Add fresh basil or oregano for different herb flavors.

Best served fresh, leftovers keep up to 2 days refrigerated.

Reheat gently on stovetop, adding water or broth if needed.

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Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 4g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 1.2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 55mg