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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
