Simple ingredients, fresh clams and a silky emulsified broth come together to deliver the true taste of the sea. This traditional Italian clam stew is perfect served with toasted rustic bread to soak up every last drop.
Ingredients
- 1 kg fresh clams
- 2 tablespoons extra virgin olive oil
- 1 whole garlic clove, lightly crushed
- Chili pepper, to taste
- 50-60 ml dry white wine
- 1 tablespoon extra virgin olive oil (for the final emulsion)
- Fresh parsley, finely chopped
- Toasted rustic bread
Direction
- Purging the clams
Rinse the clams thoroughly and soak them in salted water, changing the water several times to remove any sand for a few hours. - Opening the clams
Heat the olive oil with the garlic and chili over medium heat, taking care not to brown the garlic.
Add the clams, increase the heat and pour in the white wine.
Cover with a lid. - Perfect cooking
As soon as the clams begin to open, remove them one by one with tongs and transfer them to a bowl.
This simple step prevents the first clams to open from overcooking while waiting for the others, keeping them tender and juicy.
Discard any clams that remain closed. - Strain the cooking liquid
Carefully strain the cooking liquid through a fine-mesh sieve lined with kitchen paper or cheesecloth to remove any remaining sand.
Return the strained liquid to the saucepan and let it reduce over medium-high heat until it becomes slightly more concentrated. Avoid reducing it too much, as the clams are naturally salty. - Prepare the emulsion
Pour the strained cooking liquid into a small blender.
Add 1 tablespoon of extra virgin olive oil.
Blend for 10-15 seconds until the broth becomes slightly creamy and velvety. - Serving
Serve in warm shallow bowls adding chopped parsley, the emulsified broth and a couple slices of toasted rustic bread.
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