Neapolitan-style Vongole alla Vinagreta

Ingredients

In this Neapolitan adaptation, we substitute mussels with clams, as clams are more commonly found in Neapolitan cuisine. The vinaigrette remains similar, with the addition of garlic and parsley to enhance the flavors. This version also highlights the Neapolitan preference for lighter and fresher ingredients. We alse have the original recipe for Mejillones a la vinagreta, so you can check it out.

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (2g saturated)
• Carbohydrates: 7g (1g sugars)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any sand or grit.
2. 2.
   In a large pot, bring water to a boil and add the clams. Cook for about 5 minutes or until the clams open. Discard any clams that do not open.
3. 3.
   Remove the clams from the pot and let them cool slightly. Remove the meat from the shells and set aside.
4. 4.
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped parsley. Season with salt and pepper to taste.
5. 5.
   Pour the vinaigrette over the clams and toss gently to coat.
6. 6.
   Allow the clams to marinate in the vinaigrette for at least 30 minutes to allow the flavors to meld together.
7. 7.
   Serve the Neapolitan-style Vongole alla Vinagreta chilled or at room temperature, garnished with additional parsley if desired.

Treat your ingredients with care...

• Clams — Make sure to thoroughly rinse the clams to remove any sand or grit before cooking.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
• Serve the dish with crusty bread to soak up the delicious vinaigrette.
• Fresh clams are best for this recipe, but if unavailable, you can use frozen clams as a substitute.
• Adjust the amount of garlic and lemon juice according to your taste preferences.
• Make sure to discard any clams that do not open during cooking.

Serving advice

Neapolitan-style Vongole alla Vinagreta is best served as an appetizer or a light main course. Arrange the clams on a platter and drizzle any remaining vinaigrette over them. Garnish with fresh parsley for an extra pop of color. Serve with crusty bread to enjoy every last bit of the flavorful vinaigrette.

Presentation advice

To elevate the presentation of this dish, serve the clams in their shells on a bed of crushed ice. This not only keeps the clams chilled but also adds a touch of elegance to your table. Sprinkle some additional chopped parsley over the clams for a vibrant and fresh look.