Clams Fisherman's Style

Name: Clams Fisherman's Style
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Clams 2.6 lbs; Parsley to chop 1 tuft; White wine 3.4 oz; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Garlic 2 cloves

it fr es de br

163

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 163
Carbohydrates g 1.8
of which sugars g 1.8
Protein g 8
Fats g 11.9
of which saturated fat g 1.64
Fiber g 0.4
Cholesterol mg 38
Sodium mg 340

Difficulty: Very easy
Prep time: 5 min
Cook time: 10 min
Serving: 4
Cost: Low
Note More time for purging the clams

PRESENTATION

Vongole alla pescatora is one of those clam recipes that just transports you straight to the Italian seaside—especially if you’re picturing the charming fishing towns in the Marche region. This dish really shows off how good, like really really good, super fresh seafood can be when you keep things simple. People in Marche have been making this for ages. And the sauce? Pretty simple—fishermen used to cook their tender clams right on the beach, with just a splash of white wine, some garlic, and a handful of parsley.

The aroma from the pan? It's part of the experience. And the clams? They stay juicy and full of flavor because they don’t need much time to cook. If you’re into Italian seafood dishes that are all about pure, natural taste, honestly, this is something you’ll appreciate. It’s great as a second course, but honestly, it's just as nice as a starter when you want to kick off a fish dinner with something light and briny.

In Marche, there's always some debate over the best way to make this vongole alla pescatora recipe. But almost everyone agrees on one thing: the key is using the freshest clams you can find and not drowning them in sauce. You’ll notice—here's the deal—there’s no heavy tomato or cream, just the basics so the delicate shellfish stays the star. The white wine helps bring out a classic tangy edge, while fresh parsley keeps things bright.

What’s cool is you don’t have to spend hours in the kitchen for a dish that tastes like you’re sitting by the beautiful Adriatic. Whether you're adding it to your list of traditional Italian recipes or just craving that clean Mediterranean feel, this fits right in. Serve it with crusty bread and a glass of crisp wine, and you’ve got a little taste of Marche at home. Some folks even toss the clams with pasta for a quick clam pasta recipe twist, but no matter how you serve it, this is Italian cooking at its most simple and fresh. Really can't go wrong.

INGREDIENTS: Clams 2.6 lbs (1.2 kg); Parsley 1 tuft - to chop; White wine 3.4 oz (100 ml); Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Garlic 2 cloves

Preparation

How to prepare Clams Fisherman's Style

To prepare fisherman's style clams, wash the veraci clams, discarding those with broken shells and place them in a bowl of water with a handful of coarse salt 1 to purge them. Rub the clams against each other with your hands so that they release as much sand as possible and leave them to soak for 1-2 hours. During this time, change the water and coarse salt and repeat the process until the water in the bowl is completely clear and clean 2. To shorten the time, you can also rinse the clams under running water and tap them on a wooden cutting board with the opening facing down: if the clam is clean, it can be cooked; if sand is released, the clam should be discarded. Place 4 tablespoons of extra virgin olive oil in a pan 3

and sauté the garlic cloves, peeled and crushed 4. Drain the clams and add them to the pan 5, pour in the wine 6, and continue cooking over medium heat for a couple of minutes until the wine has completely evaporated.

Cover with a lid and cook for another 2 minutes 7. When all the clams have opened well, add a sprinkle of chopped parsley 8, toss them a couple of times, and your fisherman's style clams 9 will be ready to serve!