Clams cooked in white wine, the broth thickened with egg yolk and lemon, served with golden olive-oil croutons. A Mediterranean classic that makes a small dish of clams feel like a feast.
Ingredients
- 2.2 kg fresh clams in shell
- 100 ml extra virgin olive oil
- 6 slices white sandwich bread, crusts removed
- 1 small onion, finely chopped
- 90 ml dry white wine
- 4 large egg yolks
- Juice of 2 lemons, strained
- 3 sprigs fresh parsley, finely chopped
- 20 chive stalks, finely chopped
- Fine sea salt and black pepper
Method
- Rinse the clams under cold running water. Soak in lightly salted water for 20 minutes to release any sand, then rinse again.
- Heat half the olive oil in a frying pan. Cut the bread into triangles and fry until golden and crisp on both sides. Drain on kitchen paper and reserve.
- In a bowl, whisk together the egg yolks, lemon juice, parsley, chives, and a generous grind of black pepper. Set aside.
- Place the clams in a large pot with the white wine. Cover and cook over high heat for 4 to 6 minutes, until all the shells have opened. Discard any that stay closed. Strain off and reserve the liquid; keep the clams warm.
- In a saucepan, sauté the chopped onion in the remaining olive oil until soft and lightly golden. Add the strained clam liquid and simmer over medium heat for 5 minutes. Taste and adjust the salt.
- Return the clams in their shells to the pan and warm through for 2 minutes. Remove from the heat. Pour in the egg-lemon mixture, stirring quickly and continuously, so the eggs thicken the broth without scrambling.
- Ladle into warmed bowls, top with the croutons, and serve immediately.
Notes
- Have the egg-lemon ready before you cook the clams. The dish moves quickly at the end.
- Add the egg-lemon off the heat. If the broth is boiling, the eggs will scramble.
- A vongole-style first course: pair with chilled Vermentino or Greco di Tufo.
