Description
Clam Acqua Pazza is a classic Italian seafood dish featuring fresh clams simmered in a flavorful broth of garlic, cherry tomatoes, white wine, and fresh herbs. This light yet savory stew offers a perfect balance of tangy, spicy, and fresh flavors, served with crusty bread for dipping. It is quick to prepare, gluten-free, and perfect for a main course meal.
Ingredients
Scale
Main Ingredients
- 2 pounds fresh clams, scrubbed and cleaned
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- 1 cup seafood or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Crusty bread for serving
Instructions
- Heat the oil and aromatics: Heat olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
- Cook the cherry tomatoes: Add the halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until they start to soften and release their juices.
- Deglaze with wine: Pour in the dry white wine and allow it to simmer for 1 to 2 minutes to slightly reduce and concentrate the flavors.
- Add broth and bring to simmer: Stir in the seafood or vegetable broth and bring the mixture to a gentle simmer over medium heat.
- Cook the clams: Add the cleaned clams to the skillet, cover with a lid, and cook for 5 to 7 minutes until the clams open. Discard any clams that do not open after cooking.
- Finish with lemon and parsley: Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.
- Serve immediately: Ladle the clams and broth into bowls and serve hot with crusty bread for dipping into the flavorful broth.
Notes
- This dish is best served fresh and hot to enjoy the tender texture of the clams.
- Optionally, add sliced fennel or a splash of extra-virgin olive oil for enhanced flavor.
- Be careful not to overcook the clams to keep them tender and juicy.
- Discard any clams that remain closed after cooking as they are not safe to eat.
