Clam Acqua Pazza Recipe

If you have never tried a Clam Acqua Pazza Recipe before, you are in for a treat. This Italian classic brings together tender littleneck clams cooked gently in a fragrant broth of olive oil, garlic, cherry tomatoes, and crisp white wine, creating a harmonious dish full of bright, fresh flavors. The name “Acqua Pazza” means “crazy water,” a playful nod to the lively, lightly spiced broth that makes this seafood dish so irresistible. Perfect for a cozy dinner or entertaining guests, this recipe is as simple to prepare as it is stunning in taste.

Ingredients You’ll Need

The beauty of the Clam Acqua Pazza Recipe lies in its simplicity. Each carefully chosen ingredient plays a crucial role, from the briny sweetness of fresh clams to the subtle heat of red pepper flakes, creating a deliciously balanced and colorful dish.

• 2 tablespoons olive oil: Provides a rich base that gently carries all the flavors.
• 2 cloves garlic (thinly sliced): Adds aromatic depth and a subtle savory punch.
• 1 small shallot (sliced): Contributes a mild sweetness and delicate texture.
• 1 pinch red pepper flakes: Offers just the right hint of heat without overpowering.
• 1 pint cherry tomatoes (halved): Bursting with juiciness and color to brighten the broth.
• 1 cup dry white wine: A crisp, acidic backbone that lifts the seafood flavor beautifully.
• 1 pound littleneck clams (scrubbed): The star ingredient, fresh and briny for maximum taste.
• ½ cup water or seafood stock: Enhances the broth’s depth and richness.
• 2 tablespoons chopped fresh parsley: Adds a fresh herbal note and vibrant green color.
• Salt and black pepper to taste: Essential for seasoning and balancing all flavors.
• Lemon wedges for serving: A zesty finishing touch that elevates the dish.

How to Make Clam Acqua Pazza Recipe

Step 1: Sauté the Aromatics

Begin by warming the olive oil in a deep skillet over medium heat. Add the thinly sliced garlic, shallot, and a pinch of red pepper flakes. Sauté these until fragrant and softened, which usually takes about 1 to 2 minutes. This step creates the flavorful base that will carry the broth’s vibrant taste.

Step 2: Cook the Tomatoes

Next, toss in the halved cherry tomatoes along with a pinch of salt. Let them cook down for around 5 minutes until they start to soften and burst, releasing their natural juices. This not only adds a lovely sweetness but also gives the broth a beautiful red hue.

Step 3: Add Wine and Simmer

Pour in the dry white wine and bring the mixture to a gentle simmer. The wine will begin to meld with the tomatoes and aromatics, creating that signature flavorful “crazy water” broth of this Clam Acqua Pazza Recipe.

Step 4: Cook the Clams

Place the pre-scrubbed littleneck clams into the pan, then add the water or seafood stock. Cover the skillet and let everything cook for 6 to 8 minutes, or until the clams open wide. This indicates they are perfectly cooked and tender. Be sure to discard any clams that do not open, ensuring your dish is safe to eat.

Step 5: Final Seasoning and Garnish

Uncover the pan and gently stir the broth to combine all the flavors. Season with salt and freshly ground black pepper according to your taste. Finally, sprinkle with chopped fresh parsley for a refreshing pop of color and flavor before serving.

How to Serve Clam Acqua Pazza Recipe

Garnishes

Lemon wedges are your best friend when serving Clam Acqua Pazza Recipe. A light squeeze over the top adds a burst of brightness that perfectly complements the silky broth and tender clams. Fresh parsley not only decorates the dish but refreshes the palate as well.

Side Dishes

Crusty bread is an absolute must to accompany this dish, ideal for soaking up every delicious drop of the garlicky, tomato-infused broth. For a heartier meal, serve alongside a simple green salad dressed with a lemon vinaigrette, or roasted vegetables to add texture and color to your plate.

Creative Ways to Present

For a fun twist, serve the Clam Acqua Pazza Recipe in individual shallow bowls, layering the clams on top of small slices of toasted baguette so guests can enjoy the broth-soaked bread in every bite. Alternatively, serve it family-style in a large skillet at the table to encourage a relaxed, communal dining experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Clam Acqua Pazza Recipe in an airtight container in the refrigerator. The seafood and broth will keep well for up to 2 days, giving you a quick and flavorful meal the next day.

Freezing

Because the dish is best served fresh, freezing is not recommended as the texture of the clams and tomatoes may change. It is better to cook just the amount you plan to eat.

Reheating

To reheat leftovers, warm gently on the stovetop over low heat until heated through. Avoid boiling to keep the clams tender and prevent the broth from reducing too much. Add a splash of water or stock if the broth seems too thick.

FAQs

Can I use other types of shellfish in this recipe?

Absolutely! While littleneck clams are traditional, mussels or shrimp can be excellent alternatives, adding their unique flavors and textures while still complementing the classic broth.

What type of wine is best for cooking Clam Acqua Pazza?

Choose a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc. These wines bring acidity and brightness without overwhelming the delicate seafood flavors.

Is it necessary to scrub the clams before cooking?

Yes, it is important to scrub clams thoroughly under cold running water to remove any sand or grit. This ensures a clean, enjoyable dining experience.

Can I make Clam Acqua Pazza Recipe vegan or vegetarian?

The essence of this recipe is its seafood element, but you could create a vegan version by replacing clams with hearty mushrooms or artichokes and using vegetable broth instead of seafood stock, though it would be quite different from the original.

How do I know when the clams are cooked properly?

The clams are done when their shells have fully opened. This usually takes about 6 to 8 minutes. Discard any clams that remain closed, as they may not be safe to eat.

Final Thoughts

I truly encourage you to make this Clam Acqua Pazza Recipe your next kitchen adventure. It’s a gorgeous combination of simple ingredients that come together to create a comforting yet elegant dish. Whether for a casual weeknight or a special occasion, once you taste the bright, savory broth and tender clams, this recipe will surely become one of your favorites to share.

Clam Acqua Pazza Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 35 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 2–3 servings 1x
• Diet: Pescatarian

Print Recipe

Pin Recipe

Description

Clam Acqua Pazza is a classic Italian seafood dish featuring tender littleneck clams simmered in a fragrant broth of olive oil, garlic, shallots, cherry tomatoes, white wine, and fresh herbs. This light and flavorful ‘crazy water’ broth perfectly complements the natural briny sweetness of the clams, making it a delightful main course served with lemon wedges and crusty bread for dipping.

---

Ingredients

Scale 1x2x3x

Seafood

• 1 pound littleneck clams, scrubbed

Vegetables and Aromatics

• 2 cloves garlic, thinly sliced
• 1 small shallot, sliced
• 1 pint cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley

Liquids

• 2 tablespoons olive oil
• 1 cup dry white wine
• ½ cup water or seafood stock

Seasonings

• 1 pinch red pepper flakes
• Salt and black pepper to taste

To Serve

• Lemon wedges
• Crusty bread (optional, for dipping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat Aromatics: Heat olive oil in a deep skillet or sauté pan over medium heat. Add the thinly sliced garlic, sliced shallot, and a pinch of red pepper flakes. Sauté for 1 to 2 minutes until fragrant but not browned.
2. Add Tomatoes: Stir in the halved cherry tomatoes and a pinch of salt. Cook until the tomatoes begin to soften and burst, releasing their juices, about 5 minutes.
3. Simmer with Wine: Pour in the dry white wine and bring the mixture to a gentle simmer, allowing the alcohol to cook off and flavors to meld.
4. Cook Clams: Add the scrubbed littleneck clams along with ½ cup of water or seafood stock. Cover the pan with a lid and cook for 6 to 8 minutes, until all the clams open. Discard any clams that remain closed.
5. Finish and Serve: Uncover and gently stir the clams and broth. Season with additional salt and black pepper to taste. Sprinkle with chopped fresh parsley, serve hot with lemon wedges, and enjoy with crusty bread for dipping.

Notes

• “Acqua Pazza” translates to “crazy water” in Italian, referring to the light, flavorful broth used for cooking seafood.
• You can substitute littleneck clams with mussels or shrimp based on preference.
• Use a dry, crisp white wine such as Pinot Grigio or Sauvignon Blanc to enhance the dish’s brightness.
• Ensure clams are well scrubbed to remove sand and grit before cooking.
• Serve immediately to enjoy clams at their freshest and most tender texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian