Clams in White Wine

We often need simple and delicious recipes we can make over and over again: Clams in white wine is definetely one of them. I prefer this version to many I tried before, because it is straight forward, the flavors do not overpower the clams and the result is well balanced and goes perfectly well with pasta or bread.


Clams in White Wine

recipe credits: Rafaella Sargi
Serves 6 to 8

2 kg (4 lb 8oz) clams
2 Tablespoons of extra virgin olive oil
1 cup onion, finely chopped
3 garlic cloves, grated
2 large ripe tomatoes, peeled, seeded and chopped
2 Tablespoons fresh parsley, finely chopped
a pinch of ground nutmeg
½ cup of water
1 cup dry white wine

You will need a big bowl and a large pot with a lid.

To get rid of any sand or grit, soak the clams in salted water for 2 hours. Rinse them thoroughly under running cold water. (discard any open clams)

In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onions and cook over medium low heat until softened; about 10 minutes. Add the grated garlic and tomatoes, mix well and let it cook for 5 additional minutes. Sprinkle the parsley and season with a pinch or two of nutmeg, sea salt and pepper. Pour the water on top, mix and add the cleaned clams to pot. Cover and let it cook for around 8 minutes. Add the wine and cook for 5 more minutes. The sauce should start to thicken. Do not mix the clams with a spoon in order to preserve the clam in their shells. You can very gently move the pot left and right if you need to shake things a little bit.
Serve immediately on top of thin spaghetti or with a couple slices of rustic bread to catch all the delicious sauce.


Adapted from The food of Spain. A journey for food lovers