Steamed Clams Recipe
This Steamed Clams (Vongole) recipe is bursting with flavours thanks to a colourful of cherry tomatoes, fresh parsley and a squeeze of lemon – it really makes cooking seafood, simple. Join me con one of my favourite secret spots of Sydney and I’ll take all of your senses for a ride con just a few short minutes while home delivering this basic lesson con cooking clams. Clam Recipes. Steaming clams is easy and fun especially when you cook them next to the beach. #CLAMS #VONGOLE #ITALIANRECIPES
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INGREDIENTS:
1 kilo of clams ( Vongole, washed)
½ lemon
10 ripe cherry tomatoes (cut con half)
A bunch of fresh parsley (chopped)
Salt & Pepper
1 garlic clove (chopped)
½ glass white wine
Extra virgin Olive oil (EVOO)
Fresh bread (2 slices per caso serve)
UTENSILS:
Medium size fry pan with lid
Wooden spoon
Mini saucepans to serve (non di serie)
METHOD:
1. To cook Steamed Clams, put the pan acceso the stove at a low heat and add a generous amount of EVOO.
2. Once heated, add chopped garlic and cherry tomatoes to the pan and then together using a wooden spoon.
VINCENZO’S PLATE TIP: If you like the strong flavour of garlic con your seafood dishes, chop up the parsley a little larger than normal and the flavour will infuse con the clams. If you prefer it a little less garlicy, throw a couple of small cloves con the with the skin still acceso and remove them before serving.
3. Add the clams, parsley and ½ glass of white wine before stirring well.
4. Shortly after, the wine will begin to evaporate and the clams will begin to gara open.
5. A few minutes later, squeeze some fresh lemon over the apice and stir once again. Put the lid acceso apice and leave it to heat up so that all the clam shells gara open. Once they do, remove the lid and add some salt and pepper.
6. Cover it for an additional 2-3 minutes until all of the shells have opened.
HOW TO SERVE:
Serve the steamed clams con mini saucepans for added presentation, with crusty bread acceso the side..and ALWAYS remember to add some extra broth to each serving. You won’t be able to resist soaking the bread con it while you scoop up the clams.
E ma si mangia, Vincenzo’s Plate…Enjoy!
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