How to Make Steamed Clams
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.
Watch Steamed Clams video recipe:
Steamed Clams Recipe | How to Cook Clams
Vincenzo’s Top Tip To Make Steamed Clams
Your preferred flavour
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.
Fresh clams
Use fresh clams from a reputable source, ensuring they are alive and have tightly closed shells.
Cleaning
Scrub the clams under cold running water to remove any dirt or sand from the shells.
Discard damaged clams
Prior to cooking, discard any clams with broken shells or those that remain open after tapping them.
Steamed Clams
Print Recipe
Equipment
- Medium size fry pan with lid
- wooden spoon
- Mini saucepans to serve (optional)
Ingredients
- 1 kg 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
Instructions
- To cook Steamed Clams, put the pan on the stove at a low heat and add a generous amount of EVOO.
- Once heated, add chopped garlic and cherry tomatoes to the pan and then mix together using a wooden spoon.
- Add the clams, parsley and ½ glass of white wine before stirring well.
- Shortly after, the wine will begin to evaporate and the clams will begin to open.
- 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.
- Cover it for an additional 2-3 minutes or until all of the shells have opened.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Steamed Clams
When serving steamed clams, there are a few key tips to keep in mind. Start by arranging the steamed clams on a large serving dish or individual plates. Making sure to include the flavorful broth. For an extra touch, sprinkle fresh herbs like parsley or cilantro on top for added freshness and visual appeal. Don’t forget to provide crusty bread or garlic bread on the side, perfect for soaking up the delicious broth.
Offer lemon wedges as an accompaniment, as squeezing a little lemon juice over the clams can enhance their flavor. Consider providing dipping sauces like melted butter, aioli, or a tangy cocktail sauce to add an extra burst of flavor. Steamed clams are often enjoyed as a shared appetizer or main course, so encourage your guests to dig in and savor the experience together.
By following these tips, you can create a delightful dining experience that brings out the best in steamed clams.
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