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

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.

No additional tips available.

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

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.

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

How did you like this recipe?

Frequently Asked Questions