Vongole in Porchetta

Clams with Herbs and Wine

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

For this quintessential Ligurian starter, you can use any small molluscs – even cockles and winkles – or small mussels. The most important thing is that they should be absolutely fresh.


  • 1.8 kg (4 lb) small clams or other small molluscs
  • a handful of


Clean and wash all the molluscs very carefully. Chop the fennel or dill. Remove all the leaves from the rosemary and chop them.

Heat the oil in a large saucepan, add the garlic and herbs and fry for 2 minutes, then add the clams and season very generously. Pour over the wine and cook with the lid on for 5 minutes to evaporate all the alcohol.

Add the diluted tomato purée, stir a