Steamed Clams Recipe, vongole in padella

 

clamsclamsclamsBuy your fresh clams. The shells should be closed and not broken. If a clam is open, it should close when you tap it. If it does not close, it is probably dead and should not be eaten. When buying the clams, tell the person behind the counter that you want him to hand-pick only closed clams.Read more : http://www.ehow.com/how_4849985_cook-clams-steamers-call-maine.html
Print Friendly

Steamed Clams Recipe, vongole in padella

By 01/09/2014

Vongole! How tasty! Nothing beats fresh clams.

They have such a fantastic flavour of the sea and they can make a simple pasta dish taste fabulous.

They are ever so easy to prepare. They do not need much cleaning and all you need to do is just soak them in salty water for an hour or longer so they will release any sand they might retain.

You can also enjoy them cooked on their own in a pan and then their flavourful juices can be mopped up with some crusty bread.

Buy your fresh clams. The shells should be closed and not broken. If a clam is open, it should close when you tap it. If it does not close, it is probably dead and should not be eaten. When buying the clams, tell the person behind the counter that you want him to hand-pick only closed clams.

Read more : http://www.ehow.com/how_4849985_cook-clams-steamers-call-maine.html

  • Prep Time : 20 minutes
  • Cook Time : 5 minutes

Ingredients

Instructions

Rinse the clams and immerse them in salty cold water for at least an hour. This will help remove the sand. Then rinse them off in a colander under the tap.

Rinsing clams

In a large frying pan stir fry the garlic cloves and the finely chopped onion with 2 tbsp of olive oil, then add the clams with a dash of white wine, the lemon zest and chopped parsley or wild fennel. Cook with the lid on until all the clams are open. This will take about 5 minutes or longer depending on how big your clams are.

Now check the clams and discard any whose shell is broken or any unopened ones and with a slotted spoon strain the juice they have released  through a fine cloth or with a meshed strainer; pour again the clam's juice into the pan and add the clams.

Steamed Clams

Stir well, drizzle with olive oil and mop up the juices with some rustic bread.

Steamed Clams

 

Steamed Clams

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

3 Responses to Steamed Clams Recipe, vongole in padella

  1. Linda

    Quite a dish Alida. Love garlic and lemon together. The rustic bread is a must in my book!

  2. Dottie Sauchelli Balin

    Dear Alida..
    This dish is very easy, and inviting. I love clams and it is so important to use the freshest you can find. Like all of your ingredients. These clams are nice and small. Love them that way, the larger ones are really hard to eat whole for me personally. If it is cut up like for a clam sauce, then I don’t mind, but I just can’t get the larger ones down. This recipe is very appealing to me. Thanks for sharing this simple but yet classic dish…Like the idea of the bread to soak up the juices. Yummy! Have a great day dear friend..
    Dottie 🙂

  3. Alida

    You are right and they are so quick to prepare!

Leave a Reply

Your email address will not be published. Required fields are marked *