Tag: clams

Recipe Soup with clams, mushrooms and turnip greens – Italian Cuisine

Recipe Soup with clams, mushrooms and turnip greens


  • 1 kg purged clams
  • 600 g 1 head of turnip greens
  • 500 g vegetable broth
  • 230 g sliced ​​champignons
  • 200 g boiled cannellini beans
  • 1 baguette
  • garlic
  • thyme
  • extra virgin olive oil
  • salt
  • pepper

Peel turnip greens, keeping only the tenderest leaves and small flowers.
Heat in a large saucepan a veil of oil with 1 clove of garlic and 1 sprig of thyme. Add the clams, cover with a lid and let them open. Remove the clams and filter their water, which you will then use for the soup.
Clean the pan, heat more oil, 1 clove of garlic and add the mushrooms; sauté them for 1 minute, then add the turnip greens and cannellini beans.
wet with the water of the clams, then add the vegetable broth and the clams. Bring everything back to a boil and turn off. Season with salt and pepper.
Cut the baguette to bias slices, toast them in a pan with a drizzle of oil and serve them with the soup.

Recipe Sea bass, clams and cuttlefish stewed – Italian Cuisine

Recipe Sea bass, clams and cuttlefish stewed


  • 1 kg purged clams
  • 450 g clean cuttlefish (bags only)
  • 400 g 1 gutted and scaled sea bass
  • 250 g red potatoes
  • 2 cloves of garlic
  • 2 lettuce hearts
  • parsley
  • mint
  • extra virgin olive oil
  • salt
  • pepper

Gather the clams in a saucepan with 2 spoons of oil, 1 clove of garlic crushed with the peel, a few stalks of parsley and a mince of pepper; cover and open them on the fire; finally peel half of it and filter the cooking water through a fine strainer lined with a double sheet of kitchen paper.
Cut the cuttlefish, open the bags, cut the internal side with oblique cuts, keeping the blade inclined at 45 °. 3-4. Then cut them into strips 1 cm wide, perpendicular to the incisions. In this way they will cook faster, curling.
Divide the seabass in 3-4 slices.
Peel the potatoes and cut them into slices. Heat 2 tablespoons of oil in a pan with 1 clove of garlic crushed with the peel. Brown the potatoes for a couple of minutes, salt them, then add the sea bass slices, placing them on the side of the pulp; cook them for 2 minutes, turn them over and continue for another 3-4 minutes.
Take away from the pan the potatoes and sea bass, add another 2 tablespoons of oil and cook the cuttlefish strips over high heat for a couple of minutes, seasoning with salt.
Take away the cuttlefish from the pan and deglassatela (or dissolve the residues of the cooking bottom) with a ladle of water, cooking until it reaches a boil; then add the filtered clam cooking liquid.
Riunite in the pan the potatoes, the sea bass slices, the cuttlefish and the clams, the 2 peeled lettuce hearts and some mint leaves; turn off the heat and leave to cook for 3-4 minutes.
distributed the stew on the plates, complete with fresh mint leaves and a drizzle of oil and serve immediately.

Spaghetti with razor clams – Italian Cuisine

1 purge cannolicchi


Leave the razor clams to soak in salted water for at least 1 hour to purge them from the sand, then rinse them several times and drain them.

Put the razor clams in a large pan, cover with a lid and cook for a few minutes, until the valves open, then shell and cut them and filter the cooking sauce.

Fry garlic and razor clams for a few minutes with a little oil, then blend with the wine.
Also add the filtered cooking water and let it shrink slightly.

In the meantime, cook the spaghetti in salted water and drain it al dente.
Pour the pasta into the pan and finish cooking with the sauce, adding basil and chilli pepper and adding salt.

Spaghetti with razor clams are ready, serve immediately.

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