Neapolitan Fish Soup - Episode 2802

Serves 8


  • 4 pounds in shell clams (mahogany or littlenecks)
  • 4 cloves garlic, peeled and each cut in half
  • 1/4 cup minced parsley
  • 1 cup dry white wine (We used Pino Grigio.)
  • 4 tablespoons extra virgin olive oil
  • 1 Vidalia onion, chopped
  • 1 cup chopped fennel
  • 1 teaspoon hot red pepper flakes or hot red pepper paste
  • 1 cup reserved clam juice
  • 3 cups pureed plum tomatoes or passata
  • 1 pound squid rings
  • 1 pound sea scallops, cut in half
  • 1 pound medium raw shrimp, shelled and deveined (26/30 count)
  • Salt and pepper to taste
  • Juice of one large lemon
  • Toasted bread slices


  1. Scrub the clams in cold water; discard any with cracked shells. Place them in a large sauté pan with 4 half garlic cloves, parsley and wine. Cover the pan and cook over medium heat until the clams open; discard any clams that do not open.
  2. Remove clams from the pan, reserving the liquid and straining it through cheesecloth; set liquid aside and remove clams from their shells. Set aside.
  3. Heat the olive oil a soup pot over medium heat. Add the onion and fennel and cook until they begin to soften. Add the remaining garlic and continue cooking until it softens; stir in the pepper flakes or pepper paste and cook for a minute or two. Add the reserved clam juice and the pureed tomatoes; stir well and bring to a boil. Boil for 2 minutes, then lower heat to medium and add the squid rings and cook for 5 minutes; add the scallops and continue cooking for 3 minutes; add the shrimp and cook an additional 3 minutes.
  4. Season with salt and pepper to taste. Add the clams and heat the soup over low heat until hot; stir in the lemon juice.
  5. Serve in large bowls ladled over slices of toasted bread.

This recipe was featured on Season 28 - Episode 2802.

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Love your show tried the seafood soup!😋 Great instructions!

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