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Zuppa di Vongole
Zuppe & Brodi Free recipe

Zuppa di Vongole

Clam chowder with a Mediterranean twist - white wine, saffron, and smoky pancetta.

Time55 min
Servings4
Rating4.7
Level: Medium Chef tested Printable
In the Vino Santo kitchen
In the Vino Santo kitchen
In the Vino Santo kitchen

Method

  1. Steam clams in wine until open, reserve meat and liquor.
  2. Render pancetta, add leek and potato.
  3. Pour in clam liquor and saffron, simmer until potato is tender.
  4. Stir in cream and clams, finish with parsley.

Chefs note

This recipe is included with every Vino Santo membership, along with print-friendly cards and step-by-step video for members.

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