Growing up, on of my favorite meals was Zuppa de Clams, but I have put my own twist on this classic Italian first course by spicing things up. This recipe has many variations and ways to serve it. You could substitute mussels, cockles, or even shrimp for the clams. You can serve it as a first course or a main meal. To make it more filling, just bulk up the amount of peppers and onions. The best way to serve it is by putting the pot right in the center of the dinner table and allowing everyone to dig in and eat right out of the pot. If you aren’t here for the Paleo recipe, serve it with crusty Italian bred for dipping or over a steaming bed of linguine. The best part of this meal is that it is so very versatile!
2 dozen little neck clams – scrubbed clean
2 bell peppers of any color sliced into 1 in strips
1 medium onion chopped
2 cloves garlic – minced
1 Tbsp. olive oil
1/4 tsp. crushed red pepper flakes
1/3 cup white wine
1. In a large pot, heat the olive oil over medium high heat.
2. Add peppers, onions, and garlic. Sauté while stirring occasionally until onions are transparent.
3. Add crushed red pepper flakes and wine. Stir and allow to simmer for 5 minutes to allow the alcohol to cook off.
4. Add clams, stir well, and cover pot. Allow to cook while shaking up the pot occasionally until all clams have opened (about 7ish minutes).
5. Serve piping hot!