Print

Clam Acqua Pazza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright and briny Italian-style Clam Acqua Pazza simmered in a fragrant broth of garlic, tomatoes, white wine, and fresh herbs—perfect with crusty bread or over pasta.

Ingredients

Scale
  • 2 lbs (≈900 g) fresh littleneck or Manila clams, scrubbed
  • 2 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup dry white wine
  • 2 cups fish or vegetable broth
  • Pinch red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil or oregano, chopped (optional)
  • Lemon wedges, for serving

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté until fragrant but not brown, about 1 minute.
  2. Add cherry tomatoes and cook until they begin to soften, about 2–3 minutes.
  3. Pour in white wine to deglaze the pan; simmer 1–2 minutes.
  4. Add broth and bring to a gentle simmer.
  5. Add clams, cover the skillet, and cook until clams open, about 5–7 minutes. Discard any that remain closed.
  6. Season with salt and pepper. Stir in parsley and herbs.
  7. Serve directly from the skillet with lemon wedges and plenty of broth for dipping bread or tossing with pasta.

Notes

  • Ensure clams are well-cleaned and free of sand by soaking in salted water for 20 minutes if needed.
  • Do not overcook clams—they open quickly and become rubbery when overdone.
  • Serve with toasted baguette or toss the clams and broth with linguine for a light seafood pasta.
  • Leftover broth is delicious warmed or used as seafood soup base.

Nutrition

Find it online: https://ukfinda.com/clam-acqua-pazza/