Ingredients with Measurements:
- 2 lbs clams, scrubbed and rinsed
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- 4 slices of crusty bread
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and sauté for 5 minutes until softened.
3. Add minced garlic and red pepper flakes and cook for 1 minute until fragrant.
4. Pour in the can of diced tomatoes and chicken or vegetable broth. Bring to a boil.
5. Add the clams to the pot and cover with a lid. Cook for 5-7 minutes until the clams have opened.
6. Remove the clams from the pot with a slotted spoon and set aside.
7. Add chopped parsley to the pot and season with salt and pepper to taste.
8. Toast the slices of crusty bread and place one in each soup bowl.
9. Ladle the hot soup over the bread in each bowl.
10. Divide the clams among the bowls.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Canned tomatoes can be substituted with fresh tomatoes.
- Chicken or vegetable broth can be substituted with fish stock.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use mussels instead of clams.
- Add cooked pasta or rice to the soup to make it heartier.
Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- Use a good quality crusty bread for the best flavor and texture.
- Serve with a side of lemon wedges for extra acidity.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual soup bowls with a slice of crusty bread on top.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Garlic bread
- Green salad with a lemon vinaigrette
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to discard any clams that do not open during cooking.
Food history:
- Acquacotta is a traditional Italian soup that originated in Tuscany.
Flavor profiles:
- The soup has a rich and savory flavor from the clams and tomatoes, with a hint of spiciness from the red pepper flakes.
Serving suggestions:
- Serve hot with a side of crusty bread.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Briny, Umami, Herbaceous