Tag: clams

Cooking school: how to clean clams and many recipes – Italian Cuisine

Find out how to clean clams to prepare first courses and delicious recipes. Always in the name of good food

We Italians have never done more to discuss a good plate of spaghetti with clams. With or without cherry tomato? And the wine, yes or no? But regardless of all the theories regarding recipes, condiments and cooking, it is good to start on the right foot clam cleaning, any dish we will cook later. In fact, if these molluscs are not cleaned well, the first bite will be enough to warn that annoying little sand under the teeth, for this it takes clarity on the management of these seafood. And we are here for this.

The fundamental soaking phase

First of all, at the time of purchase, the clams must have the EEC health mark, to have guarantees on the origin of the product and its reliability from a health point of view. Everyone knows that it is necessary then to put the clams to soak in water and salt, both coarse and fine, about 15 grams per liter. But perhaps not everyone knows that the container must then be placed covered in the refrigerator for at least two or three hours, so that they have all the time they need to purge. Let's not forget that like mussels and lupins, clams also live in the sand and work more or less with the same mechanism: they have two valves with the mollusk in the center, which draws its nourishment through special siphons that filter the water, and it is precisely this is the cause of the sand that gets trapped inside.

Each clam is different from the others

It is important not to treat clams as a set of shells, but to spend time with each of them. In fact, after draining them from the water, they must be beaten one by one inside the sink, making them fall from a height of 30-40 cm. Only in this way could we be sure that we have completely eliminated any trace of sand from the seabed and that we have only perfectly clean clams in front of us.

Cluttered with clams.

Remove the clams with the broken shell

A valuable tip that is sometimes underestimated is to discard absolutely all clams with a broken shell, because they may have already been dead for a long time. Once you have completed all these cleaning operations and selections, you just have to keep them covered with a damp cloth in the refrigerator, but without exceeding a maximum of two days for any reason. And then you are ready to choose the best recipe to enhance their essence.

You just have to enroll in one of our courses to learn how to cook them in the best way! Do you agree?

Here are many tasty recipes with clams

Texts by Giulia Ubaldi

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Celery and almond clams recipe – Italian Cuisine

Celery and almond clams recipe

  • 500 g frozen clams with the shell
  • 45 g almonds with skin
  • 30 g dry bread
  • 10 g basil leaves
  • 1 large celery stalk with leaves
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • dry white wine

To prepare clams with celery and almonds, cut the bread into chunks. Coarsely slice 30 g of almonds; toast all together in a pan until the bread is golden and crisp; wanting to flavor with a pinch of salt.
whisk celery leaves, 15 g of almonds and basil with 70 g of oil and a pinch of salt, making a pesto.
Cut slice the celery stalk and let it dry for 1 minute in a pan with a veil of oil; add the clams, still frozen, and a splash of wine; move them until they open (it will take 4-5 minutes).
Serve with pesto and pancarré crumbs.

Mafalde, octopus, mussels and clams recipe – Italian Cuisine

Mafalde, octopus, mussels and clams recipe

  • 700 g octopus
  • 500 g mussels
  • 500 g purged clams
  • 350 g mafalde pasta
  • 220 g boiled chickpeas
  • a stalk of celery
  • ua carrot
  • laurel
  • lemon
  • garlic
  • dry white wine
  • White bread
  • parsley
  • pickled capers
  • salted anchovies
  • extra virgin olive oil
  • pepper
  • salt

For the recipe for the mafalde, octopus, mussels and clams, dip the octopus in boiling water with a celery stalk, a carrot, a few grains of black pepper, 2 bay leaves; add a glass of white wine and cook it for 40-45 minutes after boiling again; then add half a lemon and continue cooking for another 5 minutes. Finally drain it, let it cool and cut it into chunks. Open the clams in a saucepan, covered, with 2 tablespoons of oil, a clove of garlic with the peel and a splash of white wine. Filter the cooking liquid.
Peel the mussels and let them open in a saucepan, covered with 2 spoons of oil, a clove of garlic with the peel and a splash of white wine. Shell mussels and clams, keeping some of them aside with the shell as a garnish.
For the chickpea cream: blend the chickpeas with 180 g of water and a spoonful of oil, until you get a cream.
For the green sauce: chop a nice sprig of parsley; blend 3 spoonfuls with 90 g of oil, 3 desalted anchovies, a spoonful of pickled capers and half a slice of sandwich bread without a crust.
For the mafalde: cook the mafalde in plenty of salted water, draining them 2 minutes earlier than the times indicated on the package. Stir them in a pan with the clam water and a drizzle of oil for a couple of minutes. Turn off and remove any excess liquid. Spread a couple of spoons of chickpea cream on the plates, lay the mafalde on top, complete with the octopus and the shellfish, the shelled ones and those in the shells, and season with a few minutes. Turn off and remove any excess liquid. Spread a couple of tablespoons of chickpea cream on the plates, lay the mafalde on top, complete with the octopus and shellfish, the shelled ones and those in the shells, and season with 1-2 tablespoons of green sauce. They are also good lukewarm.

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