Clam and Mussel Soup: Brodetto di Cozze e Vongole

Total Time:
35 min
15 min
20 min

8 servings

  • 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
  • In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.

  • Preheat the oven to 400 degrees F.

  • 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. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.

  • Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. 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.

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