Vongole in Bianco

Name: Vongole in Bianco
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1kg fresh clams, scrubbed; 5 cloves garlic, sliced; 150ml dry white wine; 3 tbsp olive oil; 1 large handful flat-leaf parsley; dried chilli flakes to taste; crusty bread to serve

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.

Total time

43 min

Prep

35 min

Cook

8 min

Difficulty

easy

Cuisine

Italian

Ingredients

1kgfresh clams, scrubbed

5 clovesgarlic, sliced

150mldry white wine

3 tbspolive oil

1 large handfulflat-leaf parsley

dried chilli flakesto taste

crusty breadto serve

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.

Calories

498

Protein

64.2g

Fat

15g

Carbs

15.3g

Fiber

0.2g

Sodium

1508mg

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