vongole pot 

when i was at sheng shiong this morning i decided to buy some littleneck clams.

i was doing 2 pastas this evening so not planning to do vongole pasta.

so i bought just about 500g, and thought of doing it in the way like a pot of mussels.

vongole pot 

it was really easy to do.

i had some garlic cloves browned in olive oil (can also used chopped garlic).

then i threw in (with some butter) sliced ginger, cut chilli padi, chopped yellow onions, chopped shallots, and some basil. then i added the stock & white wine, reduced, & then 4 tbsp heavy cream.

lastly i added in the clams, covered & waited few minutes for clams to open up ie cooked.

vongole pot 

& that’s all there is to it!

a really tasty treat.

for me, it’s important that the stock itself is tasty. the cream enhanced the taste, and the clams added in the taste of the sea.

a simple, very delicious dish.

c.h.e.f andy

Ingredients:

• 500g littleneck clams
• 1tbsp olive oil
• 15g unsaltedbutter
• 2 cloves chopped garlic
• 1cm sliced ginger
• 1 cut chilli padi
• 1 chopped shallot
• 1/2 small chopped onion
• cut scallions (white part from one stalk)
• thinly sliced orange peel (quarter orange)
• 10 basil leaves

Directions:

1. add chopped garlic, sliced ginger, cut chilli padi, cut scallions, chopped yellow onions, chopped shallots, sliced orange peel and basil to pot with 15g unsalted butter.
2. add stock & white wine, reduce, & then add 4 tbsp heavy cream.
3. add the clams, cover, wait few minutes for clams to open up.
4. serve in a pot.