Steamed Clams

By Joschef

Ingredients

• Vongole al vapore
• 2 kg (4.4 lbs) clams, scrubbed
• 2 garlic cloves, crushed
• 1 bunch spring onion, chopped
• 1 cup (250 ml) white wine
• 1 tbsp (15 ml) butter
• 2 tbsp (30 ml) extra-virgin olive oil
• coarse sea salt, to taste
• pepper, to taste

Details

Servings 1
Adapted from panoramitalia.com

Preparation

Step 1

In a skillet over medium heat, sauté onion and garlic in olive oil for 2 minutes or until tender. Add clams, wine, salt and pepper to taste. Cover and steam until clams open. Discard unopened clams. Add butter and simmer for 2 more minutes, until juices thicken slightly.