Shellfish Soup (Or Brodetto Di Crostacei) Recipe

Name: Shellfish Soup (Or Brodetto Di Crostacei)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 Little Neck Clams; 2 pounds mussels, cleaned and scrubbed (preferably let them sit in a large bowl with water and 1/4 cup flour for 1-2 hours to purge of internal impurities, then rinse well); 3/4 pound bay scallops (or large scallops, halved horizontally); 1-2 bunches Soba noodles; 5 garlic cloves, minced; 2 cups lobster stock (or clam juice, or fish stock); 1/4 cup olive oil; 1/2 cup white wine; 5 small red chiles, dried or fresh, crumbled or chopped into small pieces; 2 large tomatoes on the vine, diced and seeded; 1/2 cup mixed small basil leaves (I used Thai & Italian)

Servings: persons

36 Little Neck Clams
2 pounds mussels, cleaned and scrubbed (preferably let them sit in a large bowl with water and 1/4 cup flour for 1-2 hours to purge of internal impurities, then rinse well)
3/4 pound bay scallops (or large scallops, halved horizontally)
1-2 bunches Soba noodles
5 garlic cloves, minced
2 cups lobster stock (or clam juice, or fish stock)
1/4 cup olive oil
1/2 cup white wine
5 small red chiles, dried or fresh, crumbled or chopped into small pieces
2 large tomatoes on the vine, diced and seeded
1/2 cup mixed small basil leaves (I used Thai & Italian)

1
Bring a pot of water to a boil, drop in the soba noodles, cook 1-2 minutes, to just al dente.
2
Drain immediately, rinse under cold water to preserve texture, and reserve.
3
Using a deep enamel or cast iron skillet, heat the 1/4 cup olive oil and add the garlic and chiles, softening over medium heat for 2-3 minutes.
4
Add the wine and stir together.
5
Add the lobster stock and bring to a boil.
6
Drop in the tomatoes, clams and mussels, and cover for 2-3 minutes.
7
When the shells begin to open, add the scallops and cook several more minutes, until the scallops are cooked and the shellfish has completely opened up.
8
Divide the soba noodles into the bottom of four large serving bowls.
9
With a slotted spoon, transfer the shellfish from the skillet on top of the noodles in the bowls.
10
Using a ladle, add the broth to the serving bowls, up to the rim, covering the noodles.
11
Add a couple of the small croutons to the broth, top with the basil leaves and serve steaming hot.

434

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 36 Little Neck Clams, 2 pounds mussels, cleaned and scrubbed (preferably let them sit in a large bowl with water and 1/4 cup flour for 1-2 hours to purge of internal impurities, then rinse well), 3/4 pound bay scallops (or large scallops, halved horizontally), 1-2 bunches Soba noodles, and more.

Yes, Shellfish Soup (Or Brodetto Di Crostacei) 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!

Shellfish Soup (Or Brodetto Di Crostacei)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions