When the sea meets the garden in the pan, a light, colorful, and fragrant dish is born: clams with garden vegetables. A perfect combination of the freshness of seasonal vegetables and the unmistakable taste of the sea; all encapsulated in a simple yet striking recipe. The vegetables add crunch and color, the clams release all their wonderful flavor, and together they create a dish that smells of summer and conviviality. It’s the ideal recipe for those who love Mediterranean cuisine: quick, healthy, and above all delicious. So… what are you waiting for? Open the clams, slice the vegetables, and let the magic of the sea and garden meet in your pan. The aroma will make everyone want to rush to the table! Shall we bet?
Other recipes with clams that might interest you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Clams with Garden Vegetables
- 2.2 lbs clams
- 1 red bell pepper (about 7 oz)
- 1 yellow bell pepper (about 7 oz)
- 2 zucchini (about 9 oz net weight)
- 1 yellow onion (about 5 oz)
- 2 cloves garlic
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 2 Pans with lid
- 1 Slotted Spoon
Preparation of Clams with Garden Vegetables
Purge the clams following the procedure described HERE. If you are using frozen and already purged clams, obviously this step is unnecessary. In this case, I suggest moving them from the freezer to the refrigerator a few hours before use.
Wash the bell peppers, remove the cap with the stem, empty them, and remove all seeds and white parts inside. Then dice them into rather small pieces.
Wash the zucchini, trim them, and cut them into cubes.
Peel the onion and dice it as well.
Peel the garlic cloves, remove the central core, and chop them finely.
In a large pan, heat a few tablespoons of oil and sauté half of the chopped garlic. Let it sizzle for a few moments, then add all the vegetables.
Sauté over high heat for a couple of minutes, then lower the heat a bit, cover, and continue cooking for 10 minutes, stirring occasionally. Salt and pepper to taste only shortly before the end of cooking.
In a second pan, heat a few tablespoons of oil and sauté the remaining garlic. Then add the clams, cover, and let them open over high heat for 6 minutes. At the end of cooking, discard those that remain closed.
At this point, use a slotted spoon to transfer the clams into the vegetable pan.
Finally, strain the clam cooking liquid and pour it into the pan.
Continue cooking over medium heat and without a lid for 3 minutes, lightly salt, if necessary, and add flavor with finely chopped parsley. Serve the clams with garden vegetables immediately from the cooking pan. Enjoy! Paola
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