Ciao! My name is Yolanda and I'd like to welcome you to my Blog! I have always had a love for cooking, baking and eating. This blog is mainly a place for me to record and share precious family recipes from those living and deceased as well as delicious recipes that my friends have given me throughout the years.


Saturday, March 22, 2014

Steamed Clams (Vongole)

Clams are one of the best go to foods when you have company coming over, because they are quick, simple and delicious!  There are a variety of clams you can choose from to make, but I have always preferred the baby neck clams for some reason.  Most people just steam their clams in water and them eat them with melted butter, but I prefer adding fresh onions, butter, olive oil, parsley, garlic and lemons to the clams while they steam.  Theses ingredients leave great flavor and the juice left behind is delicious to dip bread into or even to toss pasta in! 
Please Click Here for Printable Version:
* 4 dozen Baby Neck Clams (or any clam of choice)
* 1/2 cup of water
* 6 TBSP of Salted Butter
* 2 TBSP of Extra Virgin Olive Oil
* 1/2 cup of Freshly chopped Flat Leaf Parsley
* 1 Onion
* 2 cloves of fresh Garlic, minced
* Pepper and Salt to Taste
~*~Materials: Large Pot with a Top~*~
* Place the Fresh Clams in a colander and rinse them under cold water to clean, set aside in the refrigerator uncovered to let them breathe (they are alive you know!)
* Get your ingredients prepared.
* Chop your parsley, Onions, and Garlic, Set aside.
* Pour 1/2 cup of water into a large pot and turn on the heat to medium-high until the water is steaming hot!
* Add the butter and the Olive Oil.
* Once the Butter is almost melted add the Onion, Garlic, Parsley and Black Pepper
* Saute' for about 3 minutes.
* Turn the heat down to Low and add the clams.  Cover the pot with a tight-fitting lid just until clams open, about 5 to 10 minutes. 
 ~*~Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

* When done, add lemon  wedged to the clams .

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