Vongole recipe


The clams must be prepared and checked to make sure they are alive before they are boiled. Place them in very salty ice-cold water, and they will spit out any sand inside their shells. This is necessary if you don’t want sand in your food. Drain the salt water and rinse the clams under cold running water. Throw out any of the clams that don’t close their shells or that are open or broken.

  • Yield: 4 Servings


  • 1 kg (2 lb 2 oz) fresh clams
  • 4 garlic cloves, finely chopped
  • 1 bunch of parsley, finely chopped
  • ½ mild red chilli, finely chopped
  • Olive oil
  • 3 tbsp butter
  • Sea salt
  • Freshly ground black pepper
  • 2 fl oz (50 ml) white wine
  • 1 finely grated lemon zest
How to Make It
  1. Prepare the clams according to the above instructions.
  2. Sweat the garlic and half of the parsley in olive oil and butter in a large pan. Add the clams without water, season with salt and pepper and stir.
  3. Add the white wine, stir and cover. Steam the clams for 1 or 2 minutes, until their shells begin to open.
  4. Mix in the chilli, the rest of the parsley and lemon zest.
  5. Stir the sauce with freshly cooked pasta, ideally spaghetti or linguine.

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