Rhode Island Clam Zuppa Bowl
Rhode Island Federal Hill tradition reading littleneck clams steamed open in a garlicky white wine and tomato broth with fennel and red pepper flakes, ladled into a deep bowl with grilled crusty bread for the Italian-American clear-broth clam dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak clams in cold salted water 20 minutes, scrubbing shells; discard any that stay open when tapped. Trim and thinly slice fennel. Dice tomato. Finely chop onion. Mince 8 garlic cloves, slice the remaining 2. Pick parsley leaves.
Saute
Heat 1/4 cup olive oil in a large heavy saucepan over medium heat 90 seconds. Add onion and fennel, cook 5 minutes until softened. Stir in minced garlic, red pepper flakes, oregano, fennel seeds, and 0.5 tsp salt; cook 60 seconds until fragrant.
Build
Add diced tomato, stir over medium heat 2–3 minutes until broken down and jammy. Pour in white wine and clam juice, bring to a simmer 2 minutes until alcohol cooks off.
Steam
Drop drained clams into the pot, cover tightly, reduce to medium-low heat, steam 7 minutes shaking once at 3–4 minutes, until shells open wide. Discard any unopened clams.
Toast
While clams steam, split both sub rolls lengthways, brush cut sides with remaining 2 tbsp olive oil. Toast in a dry skillet over medium-high with sliced garlic alongside 2 minutes until golden brown.
Finish
Remove pot from heat, swirl in butter. Squeeze juice from 1 lemon into broth, stir in half the parsley and remaining 0.5 tsp salt and pepper to taste.
Plate
Ladle clams and broth into two deep bowls, scatter remaining parsley on top, rest grilled garlic bread on the rim of each bowl, garnish with remaining lemon half cut into wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.