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Tuesday, July 23 2013 14: 01

Stew of clams

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The stew of clams, also called Clams Marinara, is the hot entree that is ubiquitous in a fish dinner. To prepare it is enough to have some good clams. Virtually nothing else. The taste of fish, with a very simple and natural cooking, is enhanced. If we decide not to add wine, also like the children. Therefore, I dedicate this recipe to my grandson, remembering when he said: I like the "gongole" ...

What is needed
Ingredient Quantity
Lupin clams kg. 1
garlic 1 clove
parsley 1 forelock
White wine 1 glass
lemon 1
Tuscan bread 12 slices
pepper, extra virgin olive oil qb

Preparation

  • Wash well, several times, the clams under running water.
  • Put them in a large bowl covered with plenty of cold water with the addition of a handful of salt. The salt helps clams to expel any sand contained within.
  • Allow them to soak for 3-4 hours.
  • Chop some of the parsley with the garlic clove.
  • Prepare a second just minced parsley.

cooking

  • He spent at least 3 hours dall'ammollo, wash again, many times, le clams under running water.
  • Grease a large pan with oil and place on the fire.
  • Add the chopped garlic and parsley.
  • Just begins to brown add the clams, Slightly lower the heat and stir with a wooden spoon.
  • The clams will begin slowly to open.
  • Sprinkle with white wine, add a little water (to have a stew of clams more consistent in which soften the bread) and the lemon juice.
  • Cover and let cook for about ten minutes, stirring occasionally.
  • When cooked, add a pinch of pepper and the chopped parsley only.
  • Toast the bread and serve by bringing to the table the stew of clams direct the pan with the slices of bread lying alongside Clams Marinara.

Additional information

  • Difficulty level: Easy
  • Serves: 4
  • prep time .: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes
  • Cost: € 8-10
Bed 22183 times Last modified on Monday, April 28 2014 09: 57

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