Clams in ginger broth

Clams in ginger broth

Vongole allo zenzero

By
From
Venice
Serves
4
Photographer
Helen Cathcart

Fresh ginger is perhaps a new addition to clams in Venice rather than a continuation of its use since the days of the spice trade and it may well be as a result of recent Asian inspiration. Restaurant chefs have found that some people don’t like to eat garlic so they think of other flavourings such as chilli or ginger. It is really important to check the clams before using them to make sure they don’t contain sand or are already dead. We get our children to drop them one by one into a bowl from a 15 cm height and if they have sand in them they will burst open and release the sand. This way you can discard any that do contain sand, any with broken shells or any that are open and don’t close with a tap, which means they are dead. You can also make this recipe with cleaned mussels.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
2 tablespoons fresh ginger, finely chopped
freshly ground black pepper, to taste
1kg live clams
4 tablespoons white wine
1 tablespoon parsley, finely chopped

Method

  1. Heat the oil in a large frying pan with a lid. Add the garlic, ginger and some pepper and fry over a gentle heat for 2 minutes making sure the garlic and ginger don’t burn. Turn up the heat, add the clams and wine and put on the lid. Shake the pan frequently and cook for around 5–7 minutes until all the clams have opened. Discard any that haven’t after this time. Toss the parsley through and serve with bread to mop up the juices that are too good to waste.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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