Brodetto di Cozze e Vongole con Bruschetta di Erbe

Name: Brodetto di Cozze e Vongole con Bruschetta di Erbe (Steamed Clam and Mussel Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil, plus 4 tablespoons more for bruschetta; 2 scallions, thinly sliced; 2 cloves garlic, thinly sliced; 1 teaspoon hot chili flakes; 20 littleneck clams, scrubbed and drained; 20 mussels, debearded and scrubbed; 2 cups dry white wine; 4 slices crusty peasant bread; 1 tablespoon each chopped fresh basil, chives, and marjoram, mixed together; Coarse salt; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

4 tablespoons extra virgin olive oil, plus 4 tablespoons more for bruschetta
2 scallions, thinly sliced
2 cloves garlic, thinly sliced
1 teaspoon hot chili flakes
20 littleneck clams, scrubbed and drained
20 mussels, debearded and scrubbed
2 cups dry white wine
4 slices crusty peasant bread
1 tablespoon each chopped fresh basil, chives, and marjoram, mixed together
Coarse salt
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
1/2 cup basic tomato sauce, recipe follows
2
Place a 12 to 14-inch saute pan over medium high heat and heat the oil until smoking.
3
Add the scallions, the garlic and the chili flakes and cook until soft and light golden brown, about 1 minute.
4
Add the clams and mussels and stir to mix.
5
Add the wine and tomato sauce, cover and cook until clams and mussels are all open, about 5 to 6 minutes.
6
Meanwhile, grill or toast the bread until quite dark.
7
Remove and drizzle with extra virgin olive oil.
8
Sprinkle with chopped herbs and some coarse salt.
9
Remove lid from clam pan, add parsley and stir through.
10
Divide the broth, the clams and the mussels among 4 bowls, top with bruschetta and serve.
11
In a 3-quart saucepan, heat the olive oil over medium heat.
12
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
13
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
14
Add the tomatoes and juice and bring to a boil, stirring often.
15
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
16
Season with salt and serve.
17
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, plus 4 tablespoons more for bruschetta, 2 scallions, thinly sliced, 2 cloves garlic, thinly sliced, 1 teaspoon hot chili flakes, and more.

Yes, Brodetto di Cozze e Vongole con Bruschetta di Erbe (Steamed Clam and Mussel Soup) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brodetto di Cozze e Vongole con Bruschetta di Erbe (Steamed Clam and Mussel Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions