vongole al vapore Recipe
steamed baby clams, roasted peppers and rosemary in an herb broth {GFP}
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Clams
Rinse the baby clams under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
Make the Herb Broth
In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the vegetable broth, white wine, salt, and black pepper. Bring to a simmer.
Steam the Clams
Add the cleaned baby clams to the pot. Cover and steam for about 5-7 minutes or until the clams have opened up. Discard any clams that remain closed.
Add Peppers and Rosemary
Once the clams are cooked, add the roasted red peppers and fresh rosemary to the pot. Stir gently to combine and heat through for another 2 minutes.
Serve
Ladle the clams and broth into bowls and serve hot, garnished with additional rosemary if desired.
