Clam Saute: Sote di Vongole

1. 1

   In a 12 to 14-inch saucepan with a lid, heat the oil over a medium-high flame until hot but not smoking.

2. 2

   Add the garlic and cook until soft and light golden brown, about 5 minutes.

3. 3

   Add the clams.

4. 4

   Pour in the wine and cover the pan.

5. 5

   Steam the clams until they open, about 8 minutes.

6. 6

   Remove from the heat and discard any clams that did not open on their own.

7. 7

   Serve the remaining clams immediately, garnished with a sprinkle of fresh chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.