Zuppa di Vongole

We like to call this soup a Mediterranean diet in a bowl: olive oil, tomatoes, onions, olives, escarole and clams. It doesn’t get much better than this!


In a large soup pot, sauté the onions and garlic in the olive oil; add the juice from the clams along with all remaining ingredients except for the clams. Bring the soup to a simmer and cook for 20 minutes. Add clams and cook for another 20 minutes. Serve with hard crusty bread.

Yield:  10 Cups


  • 51 oz Sea Watch Chopped Sea Clams
  • 2 Cups Tomatoes, diced
  • 1 Cup Onion
  • ½ Cup Olives, chopped
  • 1 Tbsp Olive Oil
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Dry Italian Spices
  • ¼ Tsp Crushed Red Pepper
  • 2 Cups Escarole, chopped

Product Codes

Sea Watch: 0S31 – 6/51 oz.
Sea Watch: 01S31 – 12/51 oz.
Sea Watch: 01G31 – 12/51 oz.
Capt Fred: 01S47 – 12/51 oz.