Clams Or Mussels Sorrento Recipe

Inspired by Deep Lagoon Seafood and Oyster House

Time40m

Serves4

Fresh Middle neck clams or P.E.I. mussels simmered in a white wine garlic lemon butter broth with diced tomatoes. Served with grilled crostini for dipping.

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Ingredients

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Mollusks & Produce

2 lbs fresh middle neck clams (cleaned) or P.E.I. mussels (bearded, cleaned)

4 cloves Garlic cloves, minced

1 cup roma or plum tomatoes, seeded and diced

1 cup fresh flat-leaf parsley, chopped

2 tbsp fresh lemon juice

1 tsp Lemon zest

Liquids & Fats

1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)

4 tbsp Unsalted butter

2 tbsp extra-virgin olive oil

Seasoning & Garnish

1 tsp sea salt

1 tsp freshly ground black pepper

1 tsp crushed red pepper flakes (optional)

Crostini

1 loaf baguette, sliced on bias (about 1/2" thick)

2 tbsp olive oil for brushing

1 clove garlic clove for rubbing (optional)

Method

Mollusks Prep

Rinse clams or mussels under cold water. Discard any with cracked shells or that remain open when tapped. For mussels, remove beard by pulling toward hinge. For clams, scrub if needed. Set aside in a colander.

Pat mollusks dry with paper towels and keep chilled until ready to cook.

Crostini

Preheat oven to 425°F (220°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil.

Bake 6–8 minutes until edges are golden and crisp, flipping once halfway. Remove and, if using, rub warm slices with the halved garlic clove for a subtle garlic flavor. Keep warm.

Sorrento Broth & Cook

Sweat aromatics

In a large wide pan or shallow pot (large enough to hold mollusks in a single layer), heat olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze & build broth

Pour in the white wine and bring to a simmer. Scrape any browned bits from the bottom. Simmer 2 minutes to reduce slightly and cook off alcohol.

Add tomatoes and butter

Add diced tomatoes, lemon juice, lemon zest, sea salt, black pepper, and red pepper flakes (if using). Stir, then add the butter in pieces, stirring until melted and incorporated to form a glossy broth.

Cook mollusks

Increase heat to medium-high. Add the clams or mussels to the pan in an even layer, cover with a tight-fitting lid, and let steam 5–7 minutes. Check after 4 minutes, shaking the pan once to redistribute. Continue until shells open. Discard any that remain tightly closed after 7 minutes.

Finish & garnish

Off the heat, sprinkle chopped parsley over the mollusks and give a final squeeze of lemon if desired. Taste broth and adjust seasoning with salt and pepper.

Spoon mollusks and broth into a warmed shallow bowl or serve family-style in the cooking pan. Serve immediately with the grilled crostini for dipping and soaking up the broth.