Clam Acqua Pazza

Clam Acqua Pazza, which translates to “clams in crazy water,” is a rustic Italian seafood dish where fresh clams are gently poached in a fragrant broth made with garlic, cherry tomatoes, white wine, herbs, and a hint of chili. It’s light, flavorful, and perfect for soaking up with crusty bread.

Why You’ll Love This Recipe

• Fresh clams simmered in a light, aromatic tomato and wine broth
• Quick and easy to prepare with minimal ingredients
• Elegant yet comforting—perfect for a dinner party or a weeknight treat
• A great way to showcase the natural flavor of clams
• Pairs beautifully with toasted bread or pasta

Ingredients

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

• 1–2 lbs fresh clams (Manila or littleneck), scrubbed and rinsed
• 3 tablespoons extra-virgin olive oil
• 3–4 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 small red chili or pinch of red pepper flakes (optional)
• ½ cup dry white wine
• 1 cup water or light seafood stock
• Salt and black pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving
• Crusty bread, for serving

Directions

1. Clean the clams: Soak them in salted water for 20–30 minutes, then rinse well.
2. Make the broth: In a large skillet or sauté pan, heat olive oil over medium heat. Add garlic and chili, and sauté until fragrant.
3. Add tomatoes: Toss in the halved cherry tomatoes and cook until they start to break down, about 3–4 minutes.
4. Deglaze and simmer: Add the white wine and let it simmer for a minute. Then add the water or stock.
5. Cook clams: Add clams, cover, and cook over medium-high heat for 5–7 minutes, until all clams open. Discard any that don’t open.
6. Finish and serve: Season with salt and pepper. Stir in chopped parsley and serve immediately with lemon wedges and toasted bread.

Servings and timing

• Servings: 4 as an appetizer or 2 as a main
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Add saffron or fennel for a more aromatic broth
• Include mussels or shrimp for a seafood mix
• Toss with cooked pasta like spaghetti or linguine
• Use diced fresh tomatoes instead of cherry tomatoes

storage/reheating

• Best enjoyed fresh
• If needed, store leftover broth and clams separately in the fridge for up to 2 days
• Reheat gently on the stove—avoid overcooking the clams

FAQs

What does “Acqua Pazza” mean?

It means “crazy water” in Italian, referring to the flavorful, broth-like cooking liquid.

Can I use frozen clams?

Fresh is best, but if using frozen, thaw completely and ensure they are safe for steaming.

What wine works best?

Dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino.

Can I skip the wine?

Yes, use all stock or a splash of lemon juice for acidity.

Is this dish gluten-free?

Yes, just use gluten-free bread or serve without it.

What if some clams don’t open?

Discard any clams that remain closed after cooking.

Can I add pasta to this dish?

Yes, cooked pasta can be tossed in the broth for a fuller meal.

What should I serve on the side?

Crusty bread, a crisp green salad, or light white wine.

Can I make this ahead?

Make the broth ahead, but cook the clams fresh to maintain their texture.

Is it spicy?

Only slightly—adjust the chili to your taste.

Conclusion

Clam Acqua Pazza is a simple yet sensational seafood dish that brings bold Mediterranean flavor to your table with minimal effort. Whether served as a light main or a beautiful appetizer, its fragrant broth and tender clams are a delight best enjoyed with plenty of bread to soak it all up.

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