Simple White Clam Soup
A simple, delicious white clam soup (inspired by the Italian Zuppa di Clams Bianco style) that comes together in under 30 minutes.
Ingredients (Serves 2–3)
- 1 kg (2 lb) small fresh clams, scrubbed and purged
- 4 tbsp olive oil
- 1 small onion, finely chopped
- 4–6 cloves garlic, thinly sliced
- 1 cup dry white wine
- 1–2 cups clam juice, fish stock, or water
- ½ tsp black pepper
- ½ tsp dried oregano
- Salt to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Purge the clams — soak them in cold salted water for 20–30 minutes to release sand, then scrub and rinse well.
- Sauté aromatics — heat olive oil in a large pot over medium heat. Add the onion and cook for about 8 minutes until soft. Add garlic and cook 1 more minute.
- Build the broth — pour in the white wine and clam juice/stock. Bring to a simmer and cook for 5 minutes to let the flavors meld.
- Cook the clams — add the clams, black pepper, and oregano. Cover and simmer for 6–8 minutes until the clams open.
- Finish and serve — discard any clams that didn’t open. Taste and adjust salt (the clam liquid is naturally salty). Serve immediately topped with fresh parsley.
Tips for Success
- Don’t skip purging — soaking clams in flour-water for 20 minutes is a great trick to draw out extra sand.
- Use ginger for a lighter version — if you prefer an Asian-style broth, swap the wine and oregano for fresh ginger slices and a splash of fish sauce for a clean, ocean-fresh flavor.
- Serve with crusty bread — the broth is incredibly flavorful and perfect for dunking.
- Discard unopened clams — any clam that remains closed after cooking should always be discarded for safety.
Ready in about 25 minutes. Pairs beautifully with toasted sourdough or a simple green salad.