Recipes › Seafood › Italian Steamed Clams Recipe

Italian Steamed Clams Recipe

Recipe by Pedro M. A. Neves

Italian steamed clams, known as vongole, are a beloved coastal dish showcasing the briny sweetness of fresh shellfish in a light white wine and garlic broth. This traditional preparation from the Campania and Lazio regions highlights the simplicity and elegance of Mediterranean seafood cooking, requiring just a handful of quality ingredients and minimal technique.

Ingredients

• 2 kg (4.4 lbs) littleneck or Manila clams, scrubbed and rinsed
• 6 cloves garlic, minced
• 240 ml (1 cup) dry white wine (Pinot Grigio or Vermentino)
• 120 ml (½ cup) clam stock or seafood broth
• 60 ml (¼ cup) extra virgin olive oil
• 30 g (1 oz) fresh flat-leaf parsley, chopped
• 2 g (½ tsp) red pepper flakes
• 5 g (1 tsp) sea salt, plus more to taste
• 2 g (½ tsp) black pepper
• 15 ml (1 tbsp) fresh lemon juice
• 400 g (14 oz) spaghetti or linguine, for serving (optional)

Instructions

1. Rinse the clams thoroughly under cold running water, scrubbing shells with a stiff brush to remove sand and debris. Discard any clams with cracked shells or those that remain open after tapping lightly.

2. Heat the extra virgin olive oil in a large, heavy-bottomed pot or deep skillet over medium heat for 1-2 minutes until shimmering but not smoking.

3. Add the minced garlic and red pepper flakes to the hot oil and sauté for 45 seconds to 1 minute, stirring frequently, until fragrant but not browned.

4. Pour in the dry white wine, allowing it to come to a gentle simmer. Scrape any browned bits from the bottom of the pot with a wooden spoon, then add the clam stock.

5. Increase heat to medium-high and bring the liquid to a rolling boil. Add the prepared clams, season with sea salt and black pepper, and stir to distribute them evenly.

6. Cover the pot with a tight-fitting lid and steam for 6-8 minutes, shaking the pot once halfway through cooking, until most clams have opened. Discard any clams that remain closed after cooking.

7. Remove the pot from heat and stir in the fresh lemon juice. Taste the broth and adjust seasoning with additional salt and pepper as needed.

8. Transfer the clams and broth to serving bowls, dividing evenly among portions. Garnish generously with fresh chopped parsley and drizzle with additional extra virgin olive oil if desired.

Substitutions

• Replace white wine with additional clam stock or seafood broth for alcohol-free version, maintaining same liquid volume
• Substitute Manila clams with littleneck clams, cockles, or mussels using the same cooking time
• Use butter instead of olive oil for a richer, creamier broth
• Replace fresh parsley with fresh mint or basil for a different herbaceous note

Tips

• Always purchase clams the day of cooking and store on ice in the refrigerator until ready to prepare; discard any that smell strongly of ammonia
• Do not overcrowd the pot; cook in batches if necessary to ensure even steaming and prevent clams from stewing rather than steaming
• Serve immediately with crusty bread to soak up the flavorful broth, or toss with freshly cooked pasta for a more substantial meal

Vongole veraci (Manila or littleneck clams steamed in white wine) represents the essence of Italian coastal cooking, particularly in Naples and the Amalfi Coast region. This dish exemplifies the Italian philosophy of minimal intervention—allowing the natural flavor of fresh seafood to shine through simple preparation techniques.

You might also like

Italian Swordfish Recipe

27 min · Seafood

Italian Tuna Stuffed Peppers Recipe

55 min · Seafood

King Crab Pasta Recipe

35 min · Seafood

Langoustine Pasta Recipe

35 min · Seafood