Sauté di vongole Clam sauté italian recipe Sauteed clams italian style


Sauté Di vongole

Clam sauté Italian recipe

Sauteed clams, Italian style



The sauté of clams is a typical seafood dish of Italian coastal cuisine.

It is a particular sauté prepared with shellfish.


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, useful 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.

The term clam, although widespread among all Italian speakers,

actually originates from the Neapolitan language

and comes from the Latin conchŭla,

diminutive of concha,i.e. Shell. Wikipedia Source


The sauté of clams is a typical fish appetizer that smells like summer.

Here is Giovanna’s recipe for clam sauté:



For 4 people

2 pounds Vongole  clams (About 1 kg)

2 cloves garlic

10 Cherry tomatoes

Spicy red chilly


Olive oil

How to prepare:


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.



Stir occasionally.




The sauté is ready when all the clams are open.


!!! Beware closed 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 😊











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