Source : Italianfoodforever
Vongole Ripiene ~ This easy clam recipe makes a light, tasty appetizer, that is great year round. Use the freshest clams you can find for the best results. :Serves 6-8:
by Deborah Mele
36 Fresh Clams
1/2 Cup White Wine
1/2 Cup Water
1 Clove Of Garlic, Finely Minced
1/3 Cup Dried Bread Crumbs
3 Tablespoons Chopped Fresh Parsley
6-7 Tablespoons Olive Oil
Salt & Pepper
To Serve
Lemon Wedges
Lightly steam the clams for a couple of minutes in a mixture of the water and wine, until they open. Discard any that do not open. Remove the top shell from each and set them unto an ovenproof platter.
Mix together the remaining ingredients, with half of the olive oil, in a small bowl. Preheat the broiler. Spoon the crumb mixture over the clams, being careful not to pack the mixture down. Drizzle on the remaining olive oil. Broil until the crumbs are golden brown. Remove from the oven, and arrange either on individual plates, or a large platter with the lemon wedges and serve.
Note: To clean the clams before using, keep them in the refrigerator in a bowl filled with cool water. Add a few teaspoons of cornmeal or oatmeal to the water, and let them sit an hour or two. As the clams ingest the grains, they will clean themselves out of sand and dirt.
by Deborah Mele
36 Fresh Clams
1/2 Cup White Wine
1/2 Cup Water
1 Clove Of Garlic, Finely Minced
1/3 Cup Dried Bread Crumbs
3 Tablespoons Chopped Fresh Parsley
6-7 Tablespoons Olive Oil
Salt & Pepper
To Serve
Lemon Wedges
Lightly steam the clams for a couple of minutes in a mixture of the water and wine, until they open. Discard any that do not open. Remove the top shell from each and set them unto an ovenproof platter.
Mix together the remaining ingredients, with half of the olive oil, in a small bowl. Preheat the broiler. Spoon the crumb mixture over the clams, being careful not to pack the mixture down. Drizzle on the remaining olive oil. Broil until the crumbs are golden brown. Remove from the oven, and arrange either on individual plates, or a large platter with the lemon wedges and serve.
Note: To clean the clams before using, keep them in the refrigerator in a bowl filled with cool water. Add a few teaspoons of cornmeal or oatmeal to the water, and let them sit an hour or two. As the clams ingest the grains, they will clean themselves out of sand and dirt.
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