Steamed Clams Recipe | Vongole | Italian Recipes

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Steamed Clams Recipe
This Steamed Clams (Vongole) recipe is bursting with flavours thanks to a colourful mix of cherry tomatoes, fresh parsley and a squeeze of lemon – it really makes cooking seafood, simple. Join me in one of my favourite secret spots of Sydney and I’ll take all of your senses for a ride in just a few short minutes while home delivering this basic lesson in cooking clams.

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Steamed Clams Recipe

INGREDIENTS:
1 kilo of clams (or Vongole, washed)
½ lemon
10 ripe cherry tomatoes (cut in 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 serve)
UTENSILS:
Medium size fry pan with lid
Wooden spoon
Mini saucepans to serve (optional)

METHOD:
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.
VINCENZO’S PLATE TIP: If you like the strong flavour of garlic in your seafood dishes, chop up the parsley a little larger than normal and the flavour will infuse in the clams. If you prefer it a little less garlicy, throw a couple of small cloves in the mix with the skin still on 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 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.
HOW TO SERVE:
Serve the steamed clams in mini saucepans for added presentation, with crusty bread on the side..and ALWAYS remember to add some extra broth to each serving. You won’t be able to resist soaking the bread in it while you scoop up the clams.
E ora si mangia, Vincenzo’s Plate…Enjoy!

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Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
Walter Gaeta Website: http://bit.ly/waltergaetamusician

Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Leichhardt, cooking, delicious, modern, Italian food recipes

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Watch the video recipe: http://youtu.be/6XWpAMym70Yv

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Comments

Mira Khalid says:

I like, Prawn Cury recipe with white rice :) they taste good

Mira Khalid says:

and I like the background music you make in ur videos :D

Mira Khalid says:

you r an amazing chef. . I like how you make these videos :)

The Frugal Chef says:

Oh my goodness! These clams look exquisite! Thank you Vicenzo!

Travels With Phillip says:

Great work! thanks my friend:-)

KING WASI says:

Amazing…..!

Lynn Hemeon (Lynn Hemeon Video) says:

This looks so good. Thumbs up

Samphy Ly says:

Wonderful, may I ask what is the name of the vine are u using?

the Klumpenkind says:

Excellent !!!!

Texas Style Cuisine says:

Excellent recipe, the clams looked great. Thank you for posting. I did Subscribe you back.

Thomascow Mc Mullan says:

Thank You Friend, great video once again, BTU—Love ya dearly! Cheers OXOX

Kola Kids Toys says:

Great. 👍😀

Hui Hsien says:

AUD29 un kilo? Che costoso! In Malesia, e solo AUD2.50 un kilo.
I love vongole!!!! xxx

BUENISIMO! with Daniel Buenos says:

Beautiful landmark. The recipe looks so yummy. I would be dipping in forever!

Bob Barron says:

I will have to think of a delicious rosé to pair with your steamed clams.

Sweet y Salado says:

The colors of your recipes are always so beautiful, Vincenzo! Lovely recipe.

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