The sauté of clams is a typical seafood dish of Italian coastal cuisine. Clams are a food rich in vitamins and minerals. For 100 grams contain 11 grams of protein, 2.5 grams of carbohydrates and 2.5 fats, group A vitamins, beneficial for skin, hair, and vision against free radicals and cellular aging; group C, for strengthening the immune system, and B vitamins, and minerals such as potassium (700 mg), magnesium, calcium, iron, and sodium. Although widespread among all Italian speakers, the term clam originates from the Neapolitan language and comes from the Latin conchŭla, diminutive of the Concha, i.e., Shell. Wikipedia Source. The clams sauté a typical fish appetizer with a taste of summer.
Here is Giovanna’s recipe for clam sauté:
For four people
2 pounds Vongole clams (About 1 kg)
Two cloves garlic
10 Cherry tomatoes
Spicy red chilly
Splash of white wine (optional)
First of all, clean the clams from the sand under running water, and cut the cherry tomatoes in half.
Put the olive oil, garlic cloves, cherry tomatoes, and chili in a large frying pan or wok and fry all for about 10 min.
Then, as soon as the tomato becomes soft, add the clams and cover with a lid.
The sauté is ready when all the clams are open.
!!! Beware, the closed clams ones are not eatable !!!
Before turning off the heat, add the parsley and stir.
Serve with golden croutons to soak them later in the clam sauté sauce.
Enjoy your sauté accompanied by a glass of fresh Italian white wine.
Buon appetito 😊