italian Dutch English French German portuguese russian Español
STARTERS delicious
Tuesday, July 23 2013 14: 01

Stew of clams

Written by
Rate this Article
(24 Votes)
Stew of clams Stew of clams

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


  • 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.


  • 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