Clean and Cook the Clams - Clams alla Pescatora

Could we have left out the clams after seeing how to clean and cook the mussels? Of course not!
So today we will see all the secrets to clean clams in a workmanlike manner, so that not even a grain of sand ends up in our teeth! How to do it? certified and guaranteed (always check the label!). Then we will proceed with the cleaning and with the eventual elimination of open and dead molluscs. Then we will put the clams to soak in water and salt to remove all the sand. And since we are there we will cook them in the most classic method.
Let's find out more closely how clams are cleaned and cooked.

Video of the Recipe

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Identity Card of the Recipe

• 68 KCal Calories per serving

• Ingrediants

  For the soaking

  • 1 L of water
  • 20 g of salt

  For the seafood clams

  • 1 Kg of clams
  • 1 sprig of parsley
  • half a glass of dry white wine
  • 1 tablespoon of extra virgin olive oil
  • 1 pinch of pepper
  • 1 clove of garlic

  Materials Needed

  • Bowls
  • Transparent film
  • Casserole
  • Latex gloves
  • Food cutting board
  • Skimmer
  • Wooden ladles or pallets
  • Colander
  • Strong absorbent paper

  Preparation

  1. Before buying clams, you need to make sure that the product is certified and guaranteed. The clams must be alive and very fresh: for this reason it is advisable to ascertain the origin and the date on which they were caught.

  Did you know that
  If the clams are not consumed immediately after purchase, they can be stored in the refrigerator for a couple of days at a temperature between 0 and 2 ° C. To prevent the clams from opening and to keep them alive, it is advisable to keep them indoors. inside the retina in which they were bought.

  2. Rub the clams together and remove any open or broken clams, as they may be full of sand.
  3. Beat each clam on a cutting board: in this way, even the innermost sand will be eliminated.
  4. Prepare a saline solution by dissolving 20 g of coarse salt in 1 liter of water. Plunge the clams and leave them to soak for a couple of hours, taking care to change the liquid at least a couple of times, until the water is clear. .
  5. Rinse the clams in cold water: now the molluscs are ready to be cooked to taste.
  6. Heat a drop of oil in a large saucepan and brown a clove of garlic. Add the clams and keep a high flame. Cover with the lid: the heat will favor the opening of the valves.
  7. At this point, blend with the white wine, season with pepper and continue cooking for 2-3 minutes. Finish with plenty of parsley.
  8. With a skimmer, move the clams into a serving dish or into a small bowl.
  9. Filter the sauce by pouring the cooking liquid through a colander lined with resistant absorbent paper. In this way, additional grains of sand will be filtered out.
  10. Distribute the filtered liquid over the clams and serve immediately.

  Alice's comment - PersonalCooker

  What a smell of the sea! I have proposed the classic method of preparing clams, but if you like you can also add cherry tomatoes and, why not, even chilli! Also discover the recipes of the fabulous pasta with clams!

  Nutritional values ​​and Health Comment on the recipe

  Clams alla pescatora are a second dish based on bivalve molluscs. It is a dish rich in protein, low in fat and low in cholesterol. It lends itself to the "low-calorie diet against overweight and, in the right portions, does not negatively affect lipidemia. It is however necessary to take into account that clams are a potentially allergenic food." The average portion of clams alla pescatora is 300-350g of clams still closed.