Ingredients with Measurements:
- 2 pounds of fresh clams
- 1/4 cup of extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup of dry white wine
- 1/2 cup of water
- 1 can of diced tomatoes (14.5 ounces)
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven with a lid
- Slotted spoon
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or broken.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the white wine and water and bring to a simmer.
5. Add the diced tomatoes, red pepper flakes, salt, and black pepper and stir to combine.
6. Add the clams to the pot and cover with the lid.
7. Cook for 8-10 minutes, or until the clams have opened.
8. Using a slotted spoon, transfer the clams to a serving bowl.
9. Increase the heat to high and cook the remaining liquid for 2-3 minutes, or until slightly thickened.
10. Pour the liquid over the clams and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for cooking the onion and garlic, and high heat for cooking the liquid at the end.
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 9g
Carbohydrates: 10g
Protein: 18g
Substitutions for ingredients:
- Clams can be substituted with mussels or other seafood.
- White wine can be substituted with chicken or vegetable broth.
- Red pepper flakes can be omitted or substituted with paprika for a milder flavor.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use canned clams instead of fresh for a quicker preparation time.
- Add chopped bacon or pancetta for a smoky flavor.
Tips and tricks:
- Make sure to discard any clams that do not open after cooking.
- Serve with crusty bread for dipping in the broth.
- Use a lid that fits tightly to ensure the clams steam properly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls or in a large serving dish with the clams arranged on top.
Garnishes:
Sprinkle with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the clams do not open after cooking, discard them to avoid any risk of food poisoning.
Food safety advice:
Make sure to rinse the clams thoroughly before cooking and discard any that are open or broken.
Food history:
Buridda di Vongole is a traditional Italian seafood stew that originated in the coastal region of Liguria.
Flavor profiles:
This dish is savory and slightly spicy, with a briny flavor from the clams.
Serving suggestions:
Serve as a main course for a seafood dinner or as an appetizer for a dinner party.
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Region: Italian