Saute Delle Vongole Veraci Recipe

Clean clams

Place the clams in a large bowl of cold salted water (about 4 cups water + 2 tsp sea salt) and let sit for 20–30 minutes to purge sand. Lift clams out (do not pour water through them) and scrub shells with a stiff brush. Discard any clams with cracked shells or that do not close when tapped.

Finely chop the shallot, thinly slice the garlic and chili, zest the lemon and juice it, and finely chop the parsley. Measure the wine and set bread or cooked pasta aside if serving with them.

Heat aromatics

In a wide, heavy-bottomed sauté pan or skillet with a tight-fitting lid (large enough to hold the clams in a single layer), heat the olive oil and butter over medium heat until the butter melts and begins to foam but not brown (about 1–2 minutes).

Sweat shallot & garlic

Add the chopped shallot and a pinch of salt; cook, stirring, for 1–2 minutes until softened. Add the sliced garlic and chili and cook for another 30–45 seconds until fragrant, taking care not to let the garlic brown.

Add clams & wine

Turn the heat to high. Add the drained clams to the pan and immediately pour in the white wine. Increase heat to bring the liquid to a vigorous simmer. Cover the pan with the lid to trap steam.

Steam clams

Cook covered for 4–6 minutes, shaking the pan once or twice to redistribute clams, until most clams have opened. Remove lid and check: discard any clams that remain tightly closed after 6–7 minutes.

Finish sauce

Reduce heat to medium. Add lemon juice, lemon zest (if using), chopped parsley, salt and pepper. Stir or gently toss the clams and sauce to coat. Taste the broth and adjust seasoning with more salt, pepper or lemon as needed.

If serving with pasta: add drained hot cooked pasta to the pan and toss with the clams and pan juices for 1–2 minutes so the pasta absorbs the sauce. If serving with bread: spoon clams and plenty of broth into bowls and offer crusty bread for dipping.

Transfer clams to warmed bowls, sprinkle with extra chopped parsley and a drizzle of olive oil if desired. Serve immediately with lemon wedges on the side and crusty bread or the tossed pasta.

Leftovers: refrigerate cooled clams (in their broth) in a sealed container up to 24 hours. Reheat gently over low heat; do not overcook to avoid toughening clams.