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Vongole in Bianco
Clams steamed open in garlic white wine — the simplest, most satisfying Italian dish. Covering the pan immediately once the clams and wine go in traps enough steam to pop them open in just three to four minutes without overcooking.
Ingredients
Instructions
Soak clams in cold salted water 30 minutes. Drain and discard any open ones.
Heat olive oil over high heat, add garlic and chilli, fry 1 minute.
Add clams and wine, cover immediately.
Cook 3–4 minutes, shaking the pan, until all clams open.
Discard any that remain shut.
Scatter parsley and serve with bread to soak up the juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
