Vongole in the Wok !! Palourdes

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Vongole in the Wok
Vongole is one of Annie and my Favourites
We made it for her birthday this year/pension time and then remembered we had made it 5 years ago for the big !0
Clams with garlic and parsley
This recipe is not reserved for Clams. It can also be used for Mussels and Cockles, Razor clams
Serves 4
1.5 kg Clams
1 dl olive oil
2 Cloves of garlic
- Annie likes more
2 shallots finely chopped
! Tablespoon of flour

1 glass of white wine
1 tsp roasted fennel seeds
2 fresh bay leaves torn in pieces
a bunch 
Flat parsley chopped 
and freshly ground black pepper
Rinse the clams well under a stream of running cold water for several hours to remove any sand
Heat the oil in a wok add the garlic and the chopped shallot and cook carefully to a golden colour
Sprinkle in the flour, this year we added turmeric(is healthy) and gives a more Asian flavour , Up to you!!! and stir well add the white wine and the fennel seeds and bay leaves bring to the boil stirring well, raise the temperature add the well drained clams bring to the boil again, TOSS , cover the pan, reduce the heat TOSS and cook for a few minutes stirring from time to time as the clams open , this will only take a few minutes
Serve immediately sprinkled with chopped parsley and freshly ground black pepper

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