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+ servings

Clams and Mussels in Wine and Tomato Broth

This flavorful broth of wine, tomato and herbs makes any seafood you cook in it even more delicious. Grab a great loaf of bread to dunk in the broth as well!
Prep Time30 mins
Active Time20 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: clams, mussels, clams and mussels, shellfish, seafood broth, cioppino
Yield: 4 people
Author: Melissa Reome


  • 50 small little neck clams or your favorite variety of clams
  • 2 lb black mussels
  • 1 large white or yellow onion, diced (or 2 medium)
  • 28 oz crushed tomatoes
  • 1 cup dry white wine
  • 1/2 cup clam juice or fish stock optional
  • 1/2 tsp dried oregano may omit if unavailable
  • 1/2 tsp dried thyme may omit if unavailable
  • 1/2 tsp dried basil may omit if unavailable
  • 1/2 tsp crushed red pepper flakes (optional) may add more to make spicy or omit if desired
  • 4 tbsp olive oil
  • 1 cup water
  • 1/2 cup fresh flat leaf parsley, chopped
  • 1 tbsp fresh garlic, minced or 4-5 large cloves


  • In a large, deep pan or pan, over low-medium heat, add olive oil. Add onion and saute until onion is translucent (approximately 5 to 10 minutes). Add garlic and saute 1 to 2 minutes or until fragrant. Add crushed red pepper flakes, basil, thyme and oregano.
  • Add wine and clam juice (or fish stock) to onions. Add crushed tomatoes and stir to combine. Bring to a simmer over medium heat for 5 minutes.
  • Add clams and mussels to broth. Place lid on pot and continue to cook until the shells open. Check clams and mussels after 5 minutes. Carefully stir being cautious not to splash the broth. If all of the shells are not open after 5 minutes, cover the pot for another 2 to 3 minutes. Check for any closed shells and discard them if they have not opened at this point.
  • Serve clams and mussels in bowls with broth. Suggestion: Serve with warm crusty bread such as a baguette to dunk in the broth.