Vongole clams offer a real taste of the sea with their fresh, salty aroma. Upon steaming they release the flavours of the ocean, and hence are used tossed in pasta quite regularly.
Availability can be scarce, so when they are around make sure you try these in your cooking.
Vongole Clams Whole 1kg
Chilled Vongole Clams Whole
Weight: 1kg net bag
Origin: Holland (Atlantic)
The most common way of cooking clams is to steam them. Take a heavy-bottomed saucepan with a lid that fits well and bring a few inches of liquid to a rapid simmer – perhaps with water, garlic, parsley or fish stock. Tip the shells into a lid and expose them to the steam for 2 minutes, shaking from time to time, until the clam shells have all opened.