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