Zuppa di Vongole

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Preparation info

  • Portions:

    8

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
lb

Method

Procedure

  1. Scrub the clams under cold water to remove sand and grit from the shells.
  2. Put the clams and water in a heavy covered pot and heat gently, just until the clams open. Set the clams aside. Strain and reserve the liquid.
  3. Depending on how you wish to serve them, you can leave the clams in the shell or shell all but 4–6 of them per porti