When the summer is here , there is no better time to eat clams. Fresh clams are an inexpensive and fast way to add variety to your weekly meal schedule.
Sauteed clams is a traditional southern Italian Mediterranean recipe which my father often cooked when I was little. Now, now I make it in a modern style using Gavi Pio Cesare wine and Manila clams from the US.
- Wash the manila clams in salty water.
- Trim the shallots and slice thinly.
- Put extra virgin oil, garlic, shallots and one bunch of the parsley in a warm pan. Cook slowly for 30 seconds on medium.
- Add the clams to the pan and turn burner to high and cook for 2 minutes.
- Pour Gavi wine over the clams, cook for 30 seconds until the alcohol burns away.
- Add fish stock and cover, cook for 3 minutes until the clams open.
- Remove the clams to a plate and continue cooking the stock until it thickens.
- Remove pan from the fire.
- Add extra virgin olive oil, cracked black pepper, red chili (without seeds or inside white parts), and a pinch of sea salt.
- Remove the bunch of parsley.
- Mix everything until the sauce becomes creamy.
- Pour the sauce over the* clams.
- Chiffonade second bunch of fresh parsley for garnish.
Ingredients: for 1 person
- Manila clams: 100g
- Fresh red chili: 10g
- Shallots: 5g
- Garlic: 5g
- Gavi Pio Cesare wine: 10g
- Fish stock: 25cl
- Extra virgin olive oil: 20g
- Cracked black pepper: 10g
- Sea salt: 2g
- Fresh Parsley: 2 bunches