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Vongole in umido is the simpler, more rustic cousin of the famous spaghetti alle vongole - the same essential combination of clams, white wine, garlic, chili, and parsley, but served here as a standalone stew to be eaten directly from the bowl with bread to soak up the extraordinary liquor the clams release as they open. Manila clams are first purged of any sand with a long soak in salted water, then cooked in a covered pan over high heat with garlic-infused olive oil, white wine, and halved cherry tomatoes that provide sweetness and colour without masking the oceanic freshness of the clams. The clam liquor that emerges during cooking is the true reward - intensely briny, complex, and sweet - and a dried chili adds just enough warmth to make the whole thing vibrant and alive. Fresh parsley added at the last moment brings aromatic freshness.
Prep
40 min
Cook
15 min
Total
55 min
Servings
4 srv
Difficulty
Easy
Calories
180 kcal
For 4 serving(s)
Per serving
Place the clams in a large bowl of cold salted water (about 30g salt per litre). Leave for at least 30 minutes to purge any sand. Drain and rinse thoroughly.
Discard any clams that are already open and do not close when tapped.
Heat the olive oil in a wide, heavy-lidded pot over medium heat. Add the sliced garlic and the dried chili and cook for 1-2 minutes until the garlic is fragrant but not coloured.
Add the halved cherry tomatoes and cook for 3 minutes until softened.
Increase the heat to high. Add all the clams and pour the white wine over them. Immediately cover tightly with a lid.
Cook for 3-5 minutes, shaking the pot once or twice, until all the clams have opened. Discard any that remain closed.
Season with a small amount of salt (the clam liquor is already very salty - taste first). Scatter fresh chopped parsley generously over the clams and serve immediately in deep bowls with crusty bread.
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