A very simple, light, and tasty dish, perfect to serve as an entrée in a fine seafood menu, or as a first course. Clams with zucchini cream, a quick but refined recipe that’s beautiful to present at the table, making a great impression with family and guests. After opening the clams in the classic way, simply cook the zucchini and potatoes and blend them… in just a few minutes the dish will be ready. The only precaution is to get fresh clams and let them purge well from the sand.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Energy 172.83 (Kcal)
- Carbohydrates 24.82 (g) of which sugars 0.79 (g)
- Proteins 15.09 (g)
- Fat 2.67 (g) of which saturated 0.64 (g)of which unsaturated 1.03 (g)
- Fibers 3.56 (g)
- Sodium 752.02 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb clams
- 3 zucchini
- 2 potatoes (small)
- 1 clove garlic
- 1 pinch chili pepper (to taste)
- Half glass dry white wine
- extra virgin olive oil
- salt
Tools
- Pot
- Bowl
- Strainer
- Immersion Blender
- Pan
Preparation
Purge the clams by immersing them for a couple of hours in a bowl with cold salted water. If the environment is very warm, place them in the refrigerator covered with a cloth.
Afterward, drain and rinse them externally.
Heat a pot with a drizzle of oil, a clove of garlic, and a pinch of chili pepper. Add the clams, deglaze with the wine, and let it evaporate for a few seconds over high heat.
Cover the pot and allow the clams to open, which will take only a few minutes.
Remove them from the heat, let them cool slightly, then transfer them to another container. You can leave them in the shell or shell some of them if you like.
With a very fine-mesh strainer, filter the liquid released to avoid leaving any sand behind.
Wash and peel the potatoes, cut them into chunks, and place them in a pan.
Trim the zucchini, cut them into cubes, and add them to the potatoes.
Pour a splash of extra virgin olive oil and sauté over medium heat with a pinch of salt.
Cover to the brim with hot water mixed with a ladle of the clam broth.
Cook the zucchini and potatoes until tender (about 15 minutes, depending on the size of the cubes).
Blend the vegetables with an immersion blender, until you get a thick and smooth cream.
Distribute the cream in deep plates or bowls, then add the previously cooked clams. Finish with a drizzle of oil and serve, optionally adding fresh chopped parsley.
Clams with zucchini cream are ready, excellent as an entrée or as a light first course.
Tips and Variations
You can sauté some zucchini cubes in a pan to then add to the plates.
You can use either veraci clams or lupini. If you can’t find fresh ones, you can use frozen ones, as long as they are of excellent quality.
You can add some fresh liquid cream to the zucchini cream.
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