The clams are delicate and very tasty molluscs: they are perfect on a plate of spaghetti, but they become delicious if served in sauté, with some croutons to accompany
Do you love them too? The clams, those savory and tasty molluscs, perfect on a plate of spaghetti, but also excellent enjoyed alone, in a delicate stew made only with oil and good white wine. Saute of clams it is a simple dish to prepare, made only of a few excellent quality ingredients, perfect as a second course of fish or even in smaller portions, as an appetizer. To do it properly, follow the our recipe!
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Clams: which ones to choose?
The clams are not all the same: there are those smaller, usually tastier but less scenic, and those true, with the darker shell and the mollusk with two blackish antennae. The former are easier to find and usually cost a few euros less, the latter are generally more expensive. The choice depends on your taste: more tasty or more spectacular dish? To you the arduous sentence. Always remember that the clams must be lives and sold in nets with labels that specify the origin of the molluscs and the date of packaging.
Tomato yes, tomato no
The purists of the stew will turn up their noses in the presence of tomato on the plate, but as usual, the versions of a recipe are always very many and it is not certain that a small variation must irreparably change the meaning of a dish. So: if you like it, add it as well, otherwise leave it alone and limit yourself to oil, clams, white wine, garlic and parsley. The result will be amazing.
Clam cleaning
Clam cleaning is not a negligible aspect: you must have time (minimum 2 hours) e patience. The clams are found on the seabed and are often full of sand. They need to bleed before being cooked, to avoid the unpleasant effect of feeling the grains under your teeth when you eat them. Then take them, rinse them and leave them to rest in a large bowl full of water and salt for at least two hours (remembering to change the water at least twice). A small handful of salt will not suffice: to make sure that they are purged, the clams must recover their natural element, sea water. So you abound considering putting 35 g of salt per liter of water. Once the two hours have passed, rinse them under running water and check with your hands that no sand is left.
The recipe for sautéed clams
Take a kilo of clams, let them purge, rinse them and place them in a large pan over the fire to open. Close with a lid and cook for a few minutes. When you see that they have opened, turn off the heat and remove them from the pan, keeping the cooking liquid which you will then filter. In another pan, sauté two cloves of garlic. When they are golden, add fresh tomato fillets (if you like) or directly the clams. Add half a glass of white wine, and when it has evaporated, filter it. Cook for a few minutes and then, with the heat off, add chopped parsley and a handful of black pepper. Serve the clam sauté on croutons of toasted bread.
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