๐จโ๐ณ Learn from Le Cordon Bleu and save 25% on Premium Membership ๐ฉโ๐ณ
Published 1991
Smaller clams can be steamed open like mussels and then cooked in a light tomato sauce to make vongole, a classic Italian pasta sauce. Larger clams should be treated like oysters and can be eaten raw, although they are also delicious cooked barbecue-style on an open outdoor grill. You can also add them to soups and seafood salads.
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