World Flavors Cookbook

Zuppa di Vongole

Clams steamed in white wine with garlic, parsley, and olive oil over toasted bread — Italian coastal comfort food.

Cuisine: Italy

Ingredients

• 1.5kg clams, scrubbed
• 4 cloves garlic, sliced
• 200ml dry white wine
• 5 tbsp olive oil
• Handful flat-leaf parsley, chopped
• Chilli flakes
• Crusty bread for serving

Instructions

1. Purge clams in cold salted water 1 hour. Drain.
2. Heat olive oil with garlic and chilli over high heat.
3. Add clams and toss. Add wine.
4. Cover and steam 4-5 minutes until clams open.
5. Discard unopened clams.
6. Scatter parsley. Serve with crusty bread to soak up the broth.