Clam and Mussel Soup: Brodetto di Cozze e Vongole

Name: Clam and Mussel Soup: Brodetto di Cozze e Vongole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1/2 cup white wine; 3 pounds mussels, scrubbed, bearded and rinsed; 2 pounds clams; 4 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil, plus extra for drizzling; 3 salted anchovy fillets, rinsed and chopped; 2 red bell peppers, cut into 1/4-inch dice; 1 medium red onion, cut into 1/4-inch dice; 2 ribs celery, cut into 1/4-inch dice; 1 carrot, cut into 1/8-inch dice; 2 cloves garlic, thinly sliced; 4 slices country bread; 1 bunch Italian parsley, chopped to yield 1/4 cup

Servings: persons

1/2 cup plus 1/2 cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 carrot, cut into 1/8-inch dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield 1/4 cup

1
In 2 separate pots, place 1/2 cup white wine.
2
Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil.
3
Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes.
4
Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool.
5
Once cool, shuck shellfish and discard shells.
6
Preheat the oven to 400 degrees F.
7
In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil.
8
Reduce the heat and simmer for 15 minutes.
9
Add the shellfish and stir to heat through.
10
Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy.
11
Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.

188

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 13 ingredients. The key ingredients include: 1/2 cup plus 1/2 cup white wine, 3 pounds mussels, scrubbed, bearded and rinsed, 2 pounds clams, 4 tablespoons red wine vinegar, and more.

Yes, Clam and Mussel Soup: Brodetto di Cozze e Vongole 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!