Vongole Ripiene (ligurian Style Stuffed Clams)
Vongole Ripiene is a classic dish from the Ligurian region of Italy. These stuffed clams are filled with a delicious mixture of breadcrumbs, herbs, and cheese, then baked to perfection. They make a fantastic appetizer or a light main course.
Ingredients
- 24 fresh clams
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Scrub the clams under cold running water to remove any dirt or sand.
- In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, and olive oil. Season with salt and pepper.
- Open each clam and discard the empty shell. Fill each clam with the breadcrumb mixture.
- Place the stuffed clams on a baking sheet and broil for 10-12 minutes, or until the breadcrumbs are golden and the clams are cooked through.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 12g
Supplies
Baking sheet
Tools
Knife Bowl
Serving suggestions
Serve the Vongole Ripiene with a crisp white wine and a side of crusty bread to soak up the delicious juices.
Tips & tricks
Be sure to discard any clams that do not open after cooking, as they may not be safe to eat.
Cost
$20