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Neapolitan Clam Chowder

di Academia Barilla

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Neapolitan Clam Chowder
15 minutes

Main course

Ingredients for 4 people

1 3/4 pounds clams
2 cloves garlic
1/2 cup extra virgin olive oil
1 bunch parsley
2/3 cup dry white wine
Pepper to taste
12 slices bread

Preparation 5 minutes preparation + 10 minutes cooking
1. Wash clams thoroughly, rinsing them several times under running water to remove any impurities

2. Heat oil in a pan over medium heat

3. Peel and crush garlic with a knife and sauté until golden

4. Pour in wine and reduce by half

5. Add clams, season with pepper and cook, covered, shaking the pan every so often: hold the pan by its handle and shake well to turn and mix clams

6. Cook until they open, then remove from the heat

7. Place slices of bread on the bottom of individual serving dishes and cover with the clam chowder

8. Garnish with chopped parsley and serve immediately