Clam and hazelnut soup

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

20 min (COOK TIME: 20 min)



  • 300 g clams
  • 300 g hazelnuts
  • 300 g Mutti passata
  • 1 small onion
  • 1 shallot
  • 1 clove garlic
  • 1 glass port
  • 4 slices bread
  • 1 fresh hot red chilli pepper
  • 1 bunch parsley
  • 1 sprig rosemary
  • extra virgin olive oil
  • Salt and pepper


  1. Put the clams into salted water for a few hours, changing the water every so often (check that none of them are broken, and discard any that are).
  2. Fry the chopped onion and shallot, the garlic, stripped rosemary leaves and the hot pepper with a little olive oil in a non-stick frying pan.
  3. Add the clams and the chopped hazelnuts, and cover with the port. Allow to evaporate and add the passata.
  4. Finally add the chopped parsley and season with the salt and pepper. Cook for about 20 minutes.
  5. Meanwhile, cut the slices of bread into cubes or triangles. Season with olive oil and salt and toast in a non-stick frying pan or the oven.
  6. Serve the soup, either warm or hot, with the toasted bread.

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Also made with: Passata


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10 min