Clams in brodetto is a really simple and quick dish to make, but with a flavor that cannot be described, it can only be enjoyed.
This is one of the typical recipes of the Pescara coast in Abruzzo, simple, tasty, and really good.
If you have the chance to buy clams directly from a trusted fishmonger where you are sure they sell quality fish, the recipe will be exceptional.
Only a few ingredients are needed for a dish to serve as a starter that everyone will agree on.
With this type of recipes, even if simple, when you start eating the clams seasoned this way, you know when you start and you don’t know when you finish, too tasty.
I generally serve them on Christmas Eve, but I certainly don’t miss the chance to make this dish throughout the year.
So try making this dish and bon appétit !!
About 335 Kcal per person
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Clams in Brodetto
- 2.2 lbs Lupini Clams
- 3 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Pepper
- 1 bunch fresh parsley
- 4 cloves Garlic
- 2 slices toasted bread (optional depending on personal taste)
Preparation of Clams in Brodetto
First, purge the clams at least a few hours before, wash them well, put them in a bowl with water, 1 teaspoon of salt, and let them sit for at least 2 hours.
After that time, rinse them several times until they are clean.
At this point, prepare a high-edged pan, crush the garlic cloves and fry them with the oil, add the clams, add a pinch of pepper, and let them cook covered on medium-low heat for about 15 minutes.
The clams should open well during cooking, and you should stir them from time to time.
Midway through cooking, taste the clam broth and adjust the salt accordingly, then add the chopped parsley.
Meanwhile, if you like, you can prepare the bread slices by cutting them in half and toasting them in a pan.
When cooking is finished, serve the hot clams and enjoy!
