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Steamed Clams
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Steamed Clams

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2
Course: Appetizer
Cuisine: Mediterranean, Italian

Ingredients

  • 1 kg clams or Vongole, washed
  • ½ lemon
  • 10 cherry tomatoes cut in half, ripe
  • parsley chopped, fresh, bunch
  • salt
  • black pepper
  • 1 garlic chopped, clove
  • ½ glass white wine
  • extra virgin olive oil EVOO
  • bread 2 slices per serve, fresh

Instructions

    Cup of Yum
  1. To cook Steamed Clams, put the pan on 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 mix together using a wooden spoon.
  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 open.
  5. A few minutes later, squeeze some fresh lemon over the top and stir once again. Put the lid on top and leave it to heat up so that all the clam shells open. Once they do, remove the lid and add some salt and pepper.
  6. Cover it for an additional 2-3 minutes or until all of the shells have opened.
  7. E ora si mangia, Vincenzo’s Plate….Enjoy!