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Clams Posillipo in Red Sauce is quick, easy and full of briny, savory seafood flavor! Fresh clams are gently simmered in a light tomato and white wine sauce with anchovy, parsley and lots of garlic. It’s a delicious restaurant-style dish that can be made at home in just thirty minutes.
If you’re craving an Italian seafood dish but don’t want to spend a fortune on restaurant food, try these Clams Posillipo in Red Sauce, one of my all-time favorite shellfish recipes!
If you’d rather have some pasta with your red clams, check out Linguine with Red Clam Sauce.
Some of my other top favorites in the seafood category include Shrimp Oreganata in White Wine Butter, Spicy Garlic Shrimp and Sautéed Calamari.
What is Clams Posillipo?
“Posillipo” refers to the waters of the Posillipo Cape in the Bay of Naples in southern Italy–an area known for its top-quality seafood. And, while using this nomenclature to describe seafood dishes is most likely an American creation, I am pretty sure that you will find seafood in a similar light tomato sauce in Naples.
Also known as “zuppa di vongole” and “zuppa di clams rossa (red)”, this saucy clams recipe is one of the most simple, yet impressive, seafood dishes that you can make at home, as well as being one of the most popular dishes at “red sauce” Italian American restaurants, similar to Mussels Marinara.
In fact, it’s a little known fact that Clams Posillipo was one of beloved, Italian-American crooner Frank Sinatra’s all-time favorite dishes at his favorite restaurant in New York City, Patsy’s on 56th Street.
“Zuppa” generally refers to a hearty soup in Italian and, while this dish is not a soup, per se, this seafood recipe does cross over a bit into the brothy category with all its tomato-scented, brothy sauce-filled shells and flavorful juices that can (and often are) eaten with a spoon. Just sayin’ . . .
Why You’ll Love This Recipe
- Quick and Easy (One Pan)–These sautéed clams in red sauce come together in about 30 minutes. And, it really is an easy technique to master. Once you make them for the first time, you’ll be wondering why you hadn’t tried your hand a making clams sooner!
- Clams are Versatile–While I love my zuppa di clams in marinara, this same technique for cooking mussels can be applied to other flavor profiles–whatever your taste buds desire! I also love to make this same dish with white wine and lots of garlic, with lemon garlic butter, with Japanese sake or with Chinese black bean sauce.
- Perfect as an Appetizer or Main Course: Or, frankly, lunch. I seriously love these delicious sautéed clams, which can be a starter in smaller portions or part of a main course in a larger portion.
- Restaurant Worthy! As easy as this dish is, it is so darn impressive. It is just the right blend of ingredients + technique resulting in a flavor powerhouse. And, as compared to the cost of ordering sauteed calms out, making them at home is a bargain!
Few dishes are as stylish, yet simple, as these Clams Posillipo. If you enjoy seafood, I hope you give this quick and easy recipe a try.
Ingredients for Clams Posillipo
Here are the ingredients we will be using in this zuppa di clams recipe:
- Clams: Either top neck or littleneck clams (both hardshell clams) work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using. When buying fresh clams, make sure the clams do not have cracked or broken shells and ensure the clam shells are tightly closed. (Open clams or clams with damaged shells are indicators of dead clams, which you should never eat.) Fresh clams should smell like the sea, not fishy. And, since clams are sold and purchased live, proper handling of them is crucial to keeping them safe to eat. Please refer to the Frequently Asked Questions below for details about this.
- Tomatoes: I generally prefer to use whole canned tomatoes and then hand crush them as they are less processed than other types. However, you can also use diced or even crushed tomatoes (if you prefer a smoother sauce) in this recipe. Also, choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters. A prepared marinara sauce can also be used in this recipe.
- Anchovies: Anchovies add lots of umami (savoriness) to the sautéed Clams Posillipo. They are meant to enhance the overall flavor of the sauce in a subtle way and to not overpower it. You can omit them, if desired.
- Wine: Choose a light and dry white wine for this recipe, such as a Pinot Grigio or Sauvignon Blanc. The wine adds an extra layer of depth and complexity, brings a layer of acidity to the dish, and rounds out the overall flavor of the sauce. If you prefer to not use alcohol, though, you can leave it out and perhaps add a splash of fresh lemon juice at the end.
- Garlic and Fresh Parsley: Both are important aromatics in the recipe. If you don’t have any fresh parsley, I recommend just omitting it and not substituting dried parsley. Parsley also adds a nice brightness to the dish as a final garnish as it pairs nicely, in general, with seafood. Use fresh basil if you prefer that to the parsley.
- Extra Virgin Olive Oil: Used to sauté the aromatics and adds full flavor to the finished dish.
Find a complete and detailed list of ingredients with amounts and instructions in the recipe below.
Clams Posillipo Step-by-Step, Pro-Tips included!
Here are the main steps for making this zuppa di vongole recipe:
- Purge the clams of excess sand by immersing them in cold, salted water. (See details in recipe below.)
- PRO-TIP: Even if the fishmonger claims that his clams are already purged, I still purge them myself.
- PRO-TIP: Either littleneck or top neck clams work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using.
- Combine the olive oil, chopped garlic cloves, anchovies and crushed red pepper in a large saucepan over medium low heat and cook until the garlic starts to soften and brown and the anchovies have dissolved, about 4 to 5 minutes.
- Pour the wine in the pan and scrape up any brown bits.
- PRO-TIP: If you prefer to omit wine in this dish, you can substitute it with vegetable, chicken or seafood broth or clam juice.
- Then, add the tomatoes, half the chopped parsley, salt and freshly ground black pepper and stir until well-combined.
- PRO-TIP: Note that the clams will add additional saltiness to the dish.
- Bring the tomato mixture to a simmer and simmer, uncovered for about 10 minutes or so to reduce and thicken the sauce and allow the alcohol taste to cook off.
- PRO-TIP: Choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters.
- PRO-TIP: You can return the clams to the refrigerator after cleaning without any ice while the tomato sauce is cooking.
- Then, carefully add the cleaned clams to the simmering tomato sauce. Stir gently and distribute them evenly across the surface of the pan. Cover, lower the heat to medium low and let them steam, shaking the pan and gently stirring a few times as they cook.
- The clams are cooked once they open! Transfer clams to a bowl one-by-one with tongs or a slotted spoon as they are cooked/opened, and replace the cover as the remaining cook.
- PRO-TIP: Discard any clams that did not open. It may take around 10 minutes or so for all the clams to cook.
- Once all the clams have cooked, either return all the clams back to the pan, gently stirring a few times to disperse the tomato sauce throughout, or transfer the clams to a serving bowl, pouring the tomato cooking liquid over them.
- Sprinkle with remaining chopped parsley and serve immediately.
- PRO-TIP: Don’t forget the crusty bread to sop up all the wonderful sauce and juices!
- PRO-TIP: Include a small bowl for discarded shells.
Frequently Asked Questions
Either littleneck or top neck clams (both hardshell clams) work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using.
When buying fresh clams, make sure the clams do not have cracked or broken shells and ensure the clam shells are tightly closed. Give any open-shelled clams a tap, and if they don’t shut, discard the clam. (Open clams or clams with damaged shells are indicators of dead clams, which you should never eat.) Fresh clams should smell like the sea, not fishy.
Live, fresh clams would ideally be used the same day that they are purchased, but they can last in the refrigerator for about one to two days. Clams must remain alive until cooked.
Store the fresh clams on a bed of ice (with some ice on top as well) in a colander inside of a bowl, uncovered. (See photo above for reference.) Some people say to cover the clams with a damp cloth or paper towel, but I have never done this.
You can also store them in a netted or perforated bag in the back of your refrigerator (the coldest part of the fridge away from the door). Never store them in close plastic as they will suffocate and die.
Purging clams means freeing them of any sand and grit that is held inside of their shells. Clams must be purged before cooking so that you don’t end up with sand in your food!
To purge clams, fill a large bowl with a mix of cold (never hot!) water and, ideally, fine sea salt. In order to match the salinity of seawater, mix about ¼ cup salt into 3 to 4 quarts water. Then, carefully immerse the clams in the salted water and let them soak for about one to two hours to allow the clams to purge sand from their shell.
Remove the clams from the water– do not run the clams through a strainer because you will cover the clams in sand. You should see sand in the bottom of the bowl. Repeat this process if you think necessary (i.e., if the water is very cloudy with sand.)
Rinse the clams with cool water and then they are ready to use!
The key to making tender clams that are not rubbery is to not overcook them. Clams will let you know when they are ready (i.e., finished cooking)–their shells will simply open wide. Watch for that and remove them from the heat once they open so that they will not overcook and become too chewy and rubbery.
Yes, you can definitely use fresh tomatoes instead of canned to make this clams in red sauce recipe. Fresh tomatoes will take a little more time to thicken, so may need a bit more simmer time. You can also add 1 to 2 tablespoons tomato paste to help thicken and increase the tomato flavor.
Serving Suggestions
Serve red clams in tomato sauce as either an appetizer or an entrée. It’s great, year-round dish, especially during the summer and in December on Christmas Eve’s “Feast of the Seven Fishes” menu.
It can be a light entrée with a mixed green salad or tossed with some linguine pasta. A simple Spaghetti with Aglio e Olio is always a great pairing with this dish! Don’t forget to serve it with a little homemade Italian chili oil for a final kick of heat–it’s worth it!
However I serve these clams, I always include lots of rustic, crusty bread to soak up all the delicious tomato sauce and juices left on the plate! As the Italian say, “fare la scarpetta”!
Recipe Variations for Clams Posillipo
Here are a few delicious ways to change up this Italian clams marinara recipe:
- Add pork: I love making this dish with Italian or chorizo sausage. Just sauté half pound of sausage out of its casings before the garlic until it becomes brown, then proceed with the rest of the recipe. Calabrese ‘nduja or pancetta would also be delicious in this dish using the same technique.
- Increase the Heat! Easily make this dish spicier by either increasing the amount of red pepper flakes or adding some Calabrian chile paste at the beginning of the cooking process (or both) for increased heat. Sautéing a little chopped fresh jalapeño pepper with the garlic is another great way to add some heat. And, of course, don’t forget to drizzle some homemade spicy pepper oil over the finished dish!
- Bouillabaisse It! Add half a fennel bulb (thinly sliced) with the garlic and sauté until soft, then a pinch of saffron along with the tomatoes and you will get a decidedly Provençal clam dish in the most delicious way.
- Turn it into a Pasta: Easily turn this recipe into a pasta a pasta by adding some capellini or linguine and serving the clams marinara over pasta. Or, just follow this Linguine with Red Clam Sauce recipe.
- Forget the Tomatoes and increase the wine for a white version of this dish.
- Make it Alcohol-Free: If you prefer to omit wine in this dish, you can substitute it with vegetable, chicken or seafood broth or clam juice.
More Italian Seafood Recipes
In Italian cooking, there are lots of recipes with seafood! Here are a few other favorites to check out:
- Baked Clams Oreganata with Lemon Garlic Breadcrumbs
- Mussels Marinara in Red Sauce (Zuppa di Mussels)
- Spaghetti and Crabs
- Shrimp Oreganata in White Wine Lemon Butter
- Calamari, Potato and Peas
- Calamari Ragu Fra Diavolo
- Shrimp Scampi Pasta with Arugula
- Spicy Garlic Shrimp
- Quick and Easy Pasta with Lump Crabmeat
Kitchen Tools & Cookware Needed
To make this Italian clams seafood appetizer, you’ll need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Wooden or silicon spoons, tongs
- Large skillet, pot or Dutch oven
- Large serving bowl and serving utensils
More Italian Recipes to Try
I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes!
If you’ve tried Clams Posillipo or another recipe here, let me know how it went in the comments below. I love hearing from you!
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Clams Posillipo in Red Sauce (Zuppa di Clams)
Ingredients
- 2 dozen clams (top neck or littleneck are best), purged (cleaned–See below.)
- ¼ cup fine salt
- ¼ cup extra virgin olive oil
- 2 Tbsp chopped or thinly sliced garlic (use more or less, as desired)
- 3-4 anchovy filets
- Pinch crushed red pepper
- 1 cup dry white wine such as pinot grigio
- 1 (28-ounce) can whole tomatoes, crushed by hand (See Notes.)
- ⅓ cup chopped flat-leaf parsley leaves, divided
- Pinch salt and black pepper
Instructions
- Purge the clams of excess sand: Clean clams with a brush to remove any surface dirt or sand. Fill a large bowl with about 3 to 4 quarts cold water and whisk about ¼ cup salt into it. Then, carefully immerse the clams in the cold water for about 1-2 hours. Either put the bowl in the refrigerator during this resting time or add a few ice cubes to the water so that it is cold. Carefully drain and rinse the clams. If the water is very cloudy, repeat this process as many times as needed until the water is fairly clear. Once the clams have been purged, give them a quick rinse. If it is still going to be awhile before you cook them, return them to the refrigerator stored on a colander in ice.(Please see the section above in the blog post for Step-By-Step instructions with photos.)2 dozen clams, ¼ cup fine salt
- Meanwhile, prep and gather all ingredients according to specifications above.
- Combine the olive oil, garlic, anchovies and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown and the anchovies have dissolved, about 4 to 5 minutes.¼ cup extra virgin olive oil, 2 Tbsp chopped or thinly sliced garlic, 3-4 anchovy filets, Pinch crushed red pepper
- Pour the wine in the pan and scrape up any brown bits. Then, add the tomatoes, half the chopped parsley, salt and black pepper and stir until well-combined. (Note that the clams will add additional saltiness to the dish.)⅓ cup chopped flat-leaf parsley leaves,, 1 cup dry white wine, 1 (28-ounce) can whole tomatoes,, Pinch salt and black pepper
- Bring the tomato mixture to a simmer and simmer, uncovered for about 10 minutes or so to reduce and thicken the sauce and allow the alcohol taste to cook off.
- Then, carefully add the cleaned clams to the simmering tomato sauce. Stir gently and distribute them evenly across the surface of the pan. Cover, lower the heat to medium low and let them steam, shaking the pan and gently stirring a few times as they cook.
- The clams are cooked once they open! Transfer clams to a bowl one-by-one as they are cooked/opened, and replace the cover as the remaining cook. Discard any clams that did not open. It may take around 10 minutes or so for all the clams to cook.
- Once all the clams have cooked, either return all the clams back to the pan, gently stirring a few times to disperse the tomato sauce throughout, or transfer the clams to a serving bowl, pouring the tomato sauce over them.
- Sprinkle with remaining chopped parsley and serve immediately with some crusty bread to sop up all the wonderful sauce and juices! As clams are a fun interactive meal, consider serving them family-style right in the pot or pan in which they were cooked. Don’t forget to serve with a small bowl for discarded shells. Buon Appetito!
Notes
- Even if the fishmonger claims that his clams are already purged, I still purge them myself.
- Either littleneck or top neck clams work well in this recipe. Larger clams, such as cherrystone or chowder clams, tend to be chewy and tough and are best chopped before using.
- If you prefer to omit wine in this dish, you can substitute it with vegetable, chicken or seafood broth or clam juice.
- It’s best to use clams or any live shellfish on the same day that you purchase them. However, if you are not cooking them immediately once purchased, the best way to store them (for one day only) is on a bed of ice (with some ice on top as well) in a colander inside a stainless steel bowl, uncovered. (See photo above for reference.) When ready to use, take them out of the refrigerator and clean/purge them. You can return them to the refrigerator after cleaning without any ice while the tomato sauce is cooking.
- I generally prefer to use whole canned tomatoes and then hand crush them as they are less processed than other types. However, you can also use diced tomatoes or even crushed (if you prefer a smoother sauce) in this recipe.
- Also, choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters.
- A prepared marinara sauce can also be used in this recipe.
- Try not to have any leftovers! Seriously though, clams marinara is really best enjoyed fresh. If you do have leftovers, reheat them in a small covered skillet with their sauce (or a bit of water if there is no sauce left) over low heat. Do not microwave these leftovers.
My family and I loved the Clams Posillipo recipe.. it was easy to follow , simple ingredients and very delicious. Will definitely make again.
Love the chunks of tomato in this recipe. And thanks for the detailed instructions. Will definitely make it over and over. Yum!