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Antipasto “allo scoglio” con Clam


“Seafood” appetizer with Clam


Medium level



Recommended serving

2-3 Clam units per person


  • Clam BluRhapsody®
  • Clams
  • Calamari
  • Scampi
  • Cherry tomatoes
  • Shallot
  • Garlic
  • Dry white wine
  • Extra virgin olive oil
  • Parsley
  • Salt


Step 1

Heat a clove of garlic in a saucepan with a spoonful of extra virgin olive oil, add
the clams that have been previously cleaned, let them simmer with white wine until
reduced and let them open over a high flame. Also clean calamari and cut them
into small pieces, cook a few minutes in a pan with garlic, oil and a little white wine, then add cherry tomatoes. After about half an hour add scampi and cook for another couple of minutes. Add your unshelled clams.

Step 2

Cook Clam in boiling salted water for 12 minutes, stirring gently. Drain all cooking
water from the shape using a skimmer.

Step 3

Stuff Clam with your seafood seasoning, decorate with a few parsley leaves... and enjoy your sea-scented appetizer.

In this recipe



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