for servings

2 ⅕ pounds Clams (fresh or frozen)

1 large Onion

2 Garlic cloves

1 green Chile pepper

½ bunch flat-leaf Parsley

½ Lemon

2 tablespoons Olive oil

1 ¼ cups dry White wine (or fish stock)



Preparation steps

Step 1/10


Scrub clams and let soak for 1 hour in cold water, chaning the water once. (If using frozen clams, let thaw first.)

Step 2/10


Meanwhile, peel onion and garlic and finely chop both. Halve chile lengthwise, remove the seeds, rinse and pat dry. Cut chile into thin strips.

Step 3/10

Rinse parsley, shake dry, pluck leaves and chop coarsely. Squeeze juice from lemon.

Step 4/10

Drain clams in a sieve. Discard any that remain opened.

Step 5/10

Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 2 minutes. Add chile and sauté until softened, about 1 minute.

Step 6/10

Add wine and bring to a boil.

Step 7/10

Add clams, cover and cook over high heat until all the clams have opened, about 4 minutes, shaking pot a few times.

Step 8/10

With a skimmer, transfer clams to a plate. Remove any clams that have not opened.  

Step 9/10

Add parsley to the cooking broth and season with salt, pepper and lemon juice.

Step 10/10

Pour broth over the clams and serve hot or warm.


%d bloggers like this: