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Clams Posillipo Recipe

Clams Posillipo Recipe

Clams Posillipo is a flavorful Italian seafood dish that combines fresh clams with a savory tomato sauce, white wine, garlic, and herbs. It's simple to prepare, yet packed with rich flavors that transport you straight to the Mediterranean. A perfect dish for a quick weeknight dinner or an impressive meal for guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs fresh clams scrubbed clean
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic finely minced
  • 1 can 14 oz diced tomatoes
  • ½ cup dry white wine
  • ¼ cup fresh parsley chopped
  • ¼ teaspoon crushed red pepper flakes optional
  • Salt and pepper to taste
  • Lemon for garnish
  • Crusty bread for serving

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Colander or bowl for rinsing clams
  • Ladle or serving spoon

Method
 

  1. Prepare the Clams: Scrub the clams under cold water to remove any dirt or grit. Tap any open clams to see if they close; discard any that remain open.
  2. Sauté the Garlic: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and sauté until fragrant (about 1-2 minutes).
  3. Cook the Clams: Add white wine to the skillet and bring to a simmer. Add the clams, cover, and cook for 5-7 minutes, shaking the pan occasionally. Discard any clams that don’t open.
  4. Add the Tomatoes: Stir in the diced tomatoes, red pepper flakes (if using), salt, and pepper. Simmer for another 5-7 minutes until the sauce thickens slightly.
  5. Finish and Serve: Stir in fresh parsley and squeeze a little lemon juice over the dish. Serve with crusty bread to soak up the sauce.
    Clams Posillipo Recipe

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
  • Freezing: The sauce can be frozen for up to 3 months, but it's best to add fresh clams when reheating.
  • Clams: Always use fresh, live clams for the best taste. If a clam remains closed after cooking, discard it.
  • Wine Substitute: If you don’t have white wine, you can substitute with vegetable broth or water, though the flavor will be slightly different
  • Clams Posillipo Recipe