SKU 71 Category Fish Products

Vaso Di Vongole Sgusciate Al Naturale – Clams In Brine

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Treats from the sea, fleshy, tasty, these clams are the result of the best Mediterranean tradition.

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$4.90

Region: Emilia Romagna

Product Code: IDO6000/1

EAN Code: EAN 8033609752751

Weight: 130 grams

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About this Product

The calms are a 100% Italian products. They are rich with minerals, vitamins, proteins and Gmo free. After being selected throught several production phases, clams are packed in jars then plunged natual liquind. These freshly and savoured delicatessen, ready to use and shell deprived, may be a precious ingredient for many different recipes.

Ingredients

Clams in shell
water
salt
allergens : fish (clams)

How to use

Shelled, ready to use whitout additional work, they are ideal ingredients for many recipes : simple spaghetti with clams, garlic and parsley or with cherry tomatoes; stewed neapolitan style to be enjoyed with toasted bread; in a tomato sauce with chili pepper, white wine, parsley and garlic.

Recipe

Potato Velute’ with Clams and Mussles

Ingredients

600g boiled potatoes
750ml vegetable stock
1 jar of Clams
1 Jar of Mussels
Wholemeal/dark bread
Whole milk as needed
Parsley to taste
Ginger root to taste
Extra virgin olive oil as needed
1 clove of garlic
Salt and pepper to taste

Guidelines

Wash, peel and finely dice the potatoes and put them in a bowl with water.
Peel and grate the ginger root and set aside.
Wash the parsley, remove the stalks, set aside. Cut the bread into cubes.
Ina deep pot, pour a dribble of oil and brown a clove of garlic in it.
Add the potatoes and cover them completely with vegatable stock.
Add Mussels and Clams adjusting the amount based on the desired taste,add an half teaspoon of grated ginger root and allow to cook for about 10 minutes.
In the meantime, toast the bread in a frying pan with a dribble of oil, set aside.
Once the potatoes are cooked, remove the garlic, blend everything with fresh parsley,salt and pepper and a bit of milk for extra creaminess.
Sieve to make everything smoothy even.
Pour one serving bowl garnishing with mussels, clams, parsley, a dribble of oil and a dark bread crouton previously prepared.
Serve hot.