We bought fresh clams from the market this morning and we have made them for dinner tonight. No spaghetti, as we were going for something even simpler than Spaghetti alle vongole. I enjoy a good vongole every other weekend and this recipe by KW is super easy to make.
This recipe is ultra simple and it only takes 4 ingredients, besides the clams. For this dish, you don’t need to measure the ingredients: it is that fuss-free!
Chopped Garlic from 2 cloves
A bunch of chopped Parsley
White Wine (just use what is in your fridge)
– We washed the clams and put them in salted water for about 20 minutes so that they can throw out their grit and sand. Please also throw out any clams that are broken or have broken shells. They are usually spoilt or not fresh.
– Next prepare your ingredients for cooking the clams. We had this pinot grigio in the fridge so that is what we use. You can use any form of white wine (preferably sweeter ones) lying around in your house and it will taste as good. If you don’t have white wine, it is a nice to have, not a must have. Clams without wine tastes good too, on their own. The added advantage if you cook with white wine, is that you can also dip your baguette into them!
Prepare your pot for cooking. We used a deep dish pot as we have more clams today than usual. If you are only cooking for one, a frying pan that you use for frying eggs, will do just fine, just make sure you have a lid for the pan because you will need to cover the pan and allow the clams to steam.
Turn up the heat for the pot.
Cut a 1cm thick slice of butter, this varies according to the amount of clams you have and also how buttery you want it to be. Put it in the pot and watch it sizzle. We did not put olive oil as well as we did not want the dish to be too oily. But go ahead if you like it. When we do Spaghetti alle vongole, we will add olive oil then.
When the butter is sizzling, pour in the chopped garlic. Take care to do this quick as garlic cooks quickly. Saute it in the melted butter. We don’t add salt as the clams have a natural saltiness in them and putting salt in would be too much, especially if you are having it without spaghetti.
Next, drain the clams and pour them into the pot. Stir the clams around so that they are evenly coated with the garlic butter.
Pour in as much white wine as you like. We poured in about 1 glass worth as we wanted a soupy vongole base, to dip the bread into.
After that, put the lid on for about 10-15 minutes. You can check in frequently on the clams and stir them around to get them evenly coated. If you are using live clams – they are done when they have opened, and it won’t take long.
After about 15 minutes, take away the lid and check for clams that are not opened – throw these out as they are usually dead. They were already dead when you began to cook them and could make you quite sick.
Put in the chopped parsley into the vongole and stir. They provide a hint of freshness to the dish.
Spoon them out onto your dish and serve hot!
Didn’t I tell you this dish is super easy?