Description
Clam Acqua Pazza is a classic Italian seafood dish featuring tender littleneck clams cooked in a flavorful broth of cherry tomatoes, white wine, and aromatic seasonings. This simple yet elegant recipe is perfect for a special dinner or a cozy night in.
Ingredients
Scale
Ingredients:
- 2 pounds littleneck clams (scrubbed and rinsed)
- 2 tablespoons olive oil
- 3 cloves garlic (thinly sliced)
- 1 small shallot (finely chopped)
- 1/4 teaspoon red pepper flakes
- 1 pint cherry tomatoes (halved)
- 1/2 cup dry white wine
- 1/2 cup water or seafood stock
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
- Crusty bread for serving
Instructions
- Heat the Olive Oil: In a large, deep skillet or sauté pan, heat olive oil over medium heat.
- Sauté Aromatics: Add garlic, shallot, and red pepper flakes and sauté until fragrant. Stir in cherry tomatoes and cook until softened.
- Add Liquids: Pour in white wine and water (or seafood stock), season with salt and pepper, and bring to a simmer.
- Cook Clams: Add clams in a single layer, cover, and steam until they open, about 6–8 minutes.
- Finish and Serve: Remove from heat, sprinkle with parsley, and serve with lemon wedges and crusty bread.
Notes
- This dish is best enjoyed fresh.
- Add a splash of clam juice or fish sauce for deeper flavor.
- Feel free to mix in mussels or white fish for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
