Clams Posillipo is a classic Italian seafood dish that brings the vibrant flavors of the Amalfi Coast right to our table. Named after the picturesque Posillipo district in Naples, this recipe highlights fresh clams simmered in a fragrant tomato and white wine sauce. It’s a perfect blend of simplicity and elegance that seafood lovers will appreciate.
We love how this dish captures the essence of coastal Italy with every bite. The combination of tender clams, garlic, and fresh herbs creates a mouthwatering experience that’s both comforting and sophisticated. Whether you’re cooking for a weeknight dinner or a special occasion, Clams Posillipo is sure to impress with its rich yet delicate flavors.
Ingredients
To create an authentic Clams Posillipo, we focus on using the freshest ingredients that highlight the natural flavors of the sea combined with vibrant Mediterranean notes. Below are the essential components categorized for clarity.
Fresh Clams
For the best results, choose fresh, live clams that are tightly closed or close when tapped. This ensures safety and peak flavor.
- 2 pounds of fresh clams (preferably littleneck or Manila clams)
- Rinsed thoroughly in cold water to remove grit and sand
Sauce Ingredients
The sauce is the heart of Clams Posillipo, balancing acidity, sweetness, and aromatic depth. Use the following:
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra-virgin olive oil | 3 tablespoons | For sautéing |
| Garlic cloves | 4 cloves, minced | Fresh and fragrant |
| Cherry tomatoes | 1 cup, halved | Adds natural sweetness |
| Dry white wine | 1 cup | Provides acidity and complexity |
| Fresh parsley | ¼ cup, chopped | For brightness and freshness |
| Lemon juice | 1 tablespoon | Enhances flavor balance |
Seasonings and Garnishes
Seasonings and garnishes bring out the best in this dish without overwhelming the fresh clam flavor.
- Salt: To taste, add sparingly as clams can be naturally salty
- Red pepper flakes: ½ teaspoon (optional) for subtle heat
- Fresh basil leaves: For garnish, adds herbaceous aroma
- Crusty bread slices: To serve alongside, perfect for soaking up sauce
By carefully measuring and combining these ingredients, our Clams Posillipo achieves its signature harmony of flavors that we can’t wait to share with you.
Equipment Needed
To prepare an authentic Clams Posillipo, having the right equipment is crucial for perfect execution and ease in the kitchen. Below is a detailed list of what we need:
- Large sauté pan or skillet with a tight-fitting lid
Ideal for steaming the fresh clams evenly in the tomato and white wine sauce. - Mixing bowls
For rinsing the clams thoroughly and mixing ingredients. - Chef’s knife
For mincing garlic and chopping fresh parsley and basil. - Cutting board
A clean surface essential for prepping herbs and garlic. - Measuring spoons and cups
To ensure accuracy in adding olive oil, wine, lemon juice, and seasonings. - Wooden spoon or silicone spatula
To gently stir the sauce without damaging the delicate clams. - Colander or large sieve
For draining the clams after cleaning or rinsing. - Small bowl or ramekin
To hold minced garlic or red pepper flakes before adding to the pan. - Lemon squeezer (optional)
For extracting fresh lemon juice efficiently. - Tongs
Helpful when handling hot clams in the pan.
| Equipment | Purpose |
|---|---|
| Large sauté pan/skillet | Steaming clams and cooking sauce |
| Mixing bowls | Rinsing clams and ingredient prep |
| Chef’s knife | Mincing garlic and chopping herbs |
| Cutting board | Prepping herbs and garlic |
| Measuring spoons/cups | Accurate measurement of liquid and dry ingredients |
| Wooden spoon/spatula | Stirring sauce gently |
| Colander/sieve | Draining clams after rinsing |
| Small bowl/ramekin | Holding prepped spices |
| Lemon squeezer | Juicing lemons efficiently |
| Tongs | Handling hot clams safely |
Using these tools thoughtfully will elevate our cooking experience and ensure that the flavors of the Clams Posillipo shine through perfectly every time.
Prep Work
Proper Prep Work lays the foundation for an unforgettable Clams Posillipo experience. Let’s focus on cleaning the clams thoroughly and prepping our sauce ingredients with precision.
Cleaning the Clams
Cleaning is crucial to ensure the clams are free from grit and sand, enhancing both texture and taste. Follow these steps carefully:
- Rinse the clams under cold running water to remove surface debris.
- Prepare a large bowl with cold water mixed with 2 tablespoons of salt to mimic seawater.
- Place the clams in the salted water and let them soak for at least 30 minutes up to 1 hour. This encourages clams to expel sand.
- Change the water once or twice if you notice grit settling at the bottom.
- Use a stiff brush or scrub the shells gently to remove any persistent dirt.
- Finally, drain using a colander and inspect each clam to discard any that are cracked or remain open when tapped.
“Clean clams equal a clean, sand-free dining experience.“
| Step | Details |
|---|---|
| Rinse clams | Under cold running water |
| Soak clams | 30 minutes to 1 hour in salted cold water |
| Change soaking water | Once or twice if grit appears |
| Scrub shells | Use a stiff brush to clean shells thoroughly |
| Inspect clams | Discard cracked or open clams |
Preparing the Sauce Ingredients
The sauce is the heart of Clams Posillipo, so accurate prep enhances every bite:
- Mince 3 cloves of garlic finely to release maximum aroma.
- Slice 1 pint of cherry tomatoes in halves to yield bursts of natural sweetness.
- Chop ½ cup of fresh parsley finely for vibrant color and fresh flavor.
- Measure ½ cup of dry white wine for deglazing and depth.
- Squeeze juice from 1 fresh lemon using a lemon squeezer to avoid seeds.
- Measure 3 tablespoons of extra-virgin olive oil for smooth richness.
- Prepare seasonings: ½ teaspoon salt and optional red pepper flakes, adjusting to taste.
- If using, lightly tear 5-6 fresh basil leaves to sprinkle in last for an aromatic lift.
Keep all ingredients within reach to streamline the cooking process and maintain the vibrancy of each element in the sauce.
| Ingredient | Prep Detail | Quantity |
|---|---|---|
| Garlic | Minced | 3 cloves |
| Cherry Tomatoes | Halved | 1 pint |
| Fresh Parsley | Finely chopped | ½ cup |
| Dry White Wine | Measured | ½ cup |
| Lemon Juice | Freshly squeezed, strained | From 1 lemon |
| Extra-Virgin Olive Oil | Measured | 3 tablespoons |
| Salt | Measured | ½ teaspoon |
| Red Pepper Flakes | Optional | To taste |
| Fresh Basil Leaves | Lightly torn (optional) | 5-6 leaves |
Cooking Instructions
Follow these step-by-step instructions to prepare Clams Posillipo with a vibrant tomato and white wine sauce that perfectly complements the fresh clams. Precision and timing are key to unlocking the authentic flavors of this classic Italian dish.
Cooking the Clams
- Heat the pan: Place a large sauté pan or skillet over medium-high heat. Add 3 tablespoons of extra-virgin olive oil and allow it to warm until shimmering.
- Add garlic: Stir in 3 cloves of minced garlic and sauté for 1 minute until fragrant but not browned.
- Add clams: Quickly add the 2 pounds of cleaned fresh clams to the pan. Stir gently using a wooden spoon to coat the clams with the garlicky oil.
- Add white wine: Pour in 1 cup of dry white wine and immediately cover the pan with a tight-fitting lid.
- Steam the clams: Allow the clams to steam for 6 to 8 minutes, shaking the pan occasionally to prevent sticking. The clams should open fully. Discard any unopened clams.
- Remove clams: Using tongs or a slotted spoon, transfer the opened clams to a large bowl. Reserve the cooking liquid for the sauce.
Making the Posillipo Sauce
- Cook tomatoes: Add the halved cherry tomatoes (about 1 cup) to the reserved clam cooking liquid in the pan. Stir gently and cook over medium heat for 3 to 4 minutes until tomatoes soften.
- Add herbs and seasoning: Stir in 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, and a pinch of red pepper flakes (optional). Let the sauce simmer gently for 2 minutes to meld flavors.
- Incorporate lemon juice: Remove the pan from heat and stir in 1 tablespoon of freshly squeezed lemon juice to brighten the sauce.
Combining Clams and Sauce
- Return clams to sauce: Add the steamed clams back into the pan with the Posillipo sauce.
- Toss gently: Using a wooden spoon, toss the clams in the sauce to combine thoroughly without breaking the shells.
- Heat briefly: Warm the clams and sauce over low heat for 1 to 2 minutes just until everything is hot.
- Garnish: Sprinkle additional chopped fresh parsley and fresh basil leaves over the dish.
- Serve immediately: Plate the Clams Posillipo alongside crusty bread, perfect for soaking up the flavorful sauce.
| Step | Time | Temperature | Notes |
|---|---|---|---|
| Sauté garlic | 1 minute | Medium-high | Avoid browning to keep garlic sweet |
| Steam clams | 6 to 8 minutes | Medium-high, covered | Shake pan occasionally, discard unopened clams |
| Cook tomatoes in sauce | 3 to 4 minutes | Medium | Softens tomatoes, releases sweetness |
| Simmer sauce with herbs | 2 minutes | Medium | Melds flavors, develops aroma |
| Heat combined dish | 1 to 2 minutes | Low | Just to warm through without overcooking |
Serving Suggestions
To enjoy our Clams Posillipo at its best, pairing it thoughtfully enhances the overall dining experience. Here are our top Serving Suggestions to complement the vibrant flavors of this traditional Italian dish:
- Serve with Crusty Bread:
We recommend freshly baked crusty bread such as a rustic Italian baguette or ciabatta. The bread’s firm texture is perfect for soaking up the fragrant, tomato and white wine sauce, ensuring no drop of the flavorful broth is wasted.
- Accompany with Light, Refreshing Sides:
To balance the rich seafood sauce, pair the dish with a simple arugula salad dressed in lemon vinaigrette. The peppery greens and citrus notes lift the palate between bites of clams.
- Wine Pairing:
A crisp dry white wine like Pinot Grigio or Vermentino pairs excellently. These wines complement the clams without overpowering the delicate tomato and herb flavors.
- Optional Pasta Base:
For a heartier meal, place the Clams Posillipo over a bed of linguine or spaghetti. Toss the cooked pasta lightly in olive oil and garlic before adding the clams and sauce to create a classic seafood pasta dish.
- Garnish with Fresh Herbs:
Finish the dish with a generous sprinkle of fresh parsley and basil leaves. Not only do they add vibrant color, but their aroma enhances the overall sensory appeal.
| Serving Element | Recommendation | Effect on Dish |
|---|---|---|
| Bread | Rustic Italian baguette, ciabatta | Soaks up sauce, adds hearty texture |
| Side Salad | Arugula salad with lemon vinaigrette | Adds freshness, balances flavors |
| Wine | Dry white wine: Pinot Grigio, Vermentino | Enhances seafood flavors, refreshes palate |
| Pasta Base | Linguine or spaghetti, lightly tossed in olive oil | Complements sauce, makes meal more filling |
| Fresh Herb Garnish | Parsley, basil leaves | Adds aroma, color, and flavor |
“Clams Posillipo shines brightest when paired with components that respect its delicate yet robust character.”
By combining these elements thoughtfully, we create not just a meal but an authentic Italian experience celebrating the depth of the Amalfi Coast’s culinary heritage.
Make-Ahead Tips
To ensure our Clams Posillipo bursts with fresh, vibrant flavor when served, thoughtful make-ahead preparation is essential. Follow these tips to maintain the dish’s signature balance of simplicity and elegance while streamlining your cooking process.
Clean and Prep Clams in Advance
We recommend cleaning the clams up to 4 hours before cooking to remove grit and sand thoroughly. Use this method:
- Rinse clams under cold running water.
- Soak them in salted cold water (1 tablespoon salt per quart) for 30 minutes.
- Scrub each shell gently to remove residue.
- Drain clams in a colander.
Store cleaned clams covered in the refrigerator on ice or in a bowl with a damp cloth to keep them fresh but do not soak in fresh water.
Prepare Sauce Ingredients Ahead
To save time, prep these ingredients ahead and refrigerate in airtight containers:
- Mince garlic finely.
- Halve cherry tomatoes.
- Chop fresh parsley and basil.
- Measure white wine and lemon juice.
- Combine salt and red pepper flakes for seasoning.
Make-Ahead Timeline Summary
| Task | Time Before Cooking | Storage Recommendation |
|---|---|---|
| Clean and soak clams | Up to 4 hours | Refrigerate on ice covered with damp cloth |
| Mince garlic | Up to 24 hours | Airtight container in refrigerator |
| Halve cherry tomatoes | Up to 24 hours | Airtight container in refrigerator |
| Chop herbs (parsley, basil) | Up to 12 hours | Wrapped in damp paper towel in fridge |
| Measure wine and lemon juice | Up to 24 hours | Sealed container refrigerated |
| Seasonings (salt, pepper flakes) | Up to 24 hours | Store in small bowl covered |
Combine Sauce Components Just Before Cooking
For the freshest taste, we suggest assembling the sauce components by combining garlic, tomatoes, and wine right before cooking. This maintains the brightness of the flavors and prevents any ingredient from becoming soggy or overpowering.
“Clams Posillipo is all about balancing freshness and flavor. Proper make-ahead prep lets us focus on cooking the clams perfectly without rushing.”
Reheat Considerations
If you have leftovers, reheat gently over low heat to avoid overcooking clams and toughening their texture. Avoid microwaving as it can alter the delicate flavors.
By organizing our process with these Make-Ahead Tips we can ensure that Clams Posillipo delivers its authentic Amalfi Coast charm every time without the stress of last-minute prep.
Conclusion
Clams Posillipo is a dish that brings the vibrant flavors of the Amalfi Coast right into our kitchens. With fresh clams and a simple yet elegant sauce, it’s a perfect way to enjoy seafood with friends and family.
By paying attention to ingredient quality and preparation, we can easily recreate this classic Italian recipe. Whether for a casual meal or a special occasion, it’s a dish that never fails to impress.
Let’s gather our tools, follow the steps, and savor every bite of this authentic culinary experience.
Frequently Asked Questions
What is Clams Posillipo?
Clams Posillipo is a traditional Italian seafood dish from the Amalfi Coast, featuring fresh clams cooked in a flavorful tomato and white wine sauce with garlic and herbs.
What type of clams are best for Clams Posillipo?
Littleneck or Manila clams are preferred for their freshness and tender texture, making them ideal for this dish.
What ingredients are essential for making authentic Clams Posillipo?
Key ingredients include fresh clams, extra-virgin olive oil, minced garlic, cherry tomatoes, dry white wine, fresh parsley, lemon juice, salt, and fresh basil.
What equipment do I need to prepare Clams Posillipo?
You’ll need a large sauté pan with a lid, mixing bowls, a chef’s knife, cutting board, measuring spoons and cups, wooden spoon or spatula, colander, lemon squeezer, and tongs.
How should I clean clams before cooking?
Rinse clams thoroughly, soak them in salted water to expel grit, scrub the shells, and inspect each clam to ensure cleanliness and quality.
How is the sauce for Clams Posillipo made?
The sauce is made by cooking garlic in olive oil, steaming clams with white wine, then adding cherry tomatoes, herbs, and lemon juice to the cooking liquid.
What is the best way to serve Clams Posillipo?
Serve it hot with crusty Italian bread to soak up the sauce, a fresh arugula salad, and pair with a dry white wine like Pinot Grigio.
Can Clams Posillipo be prepared ahead of time?
Yes, clams can be cleaned up to 4 hours in advance, and sauce ingredients prepped ahead and stored separately to keep flavors fresh.
How should leftovers of Clams Posillipo be reheated?
Reheat gently over low heat to avoid overcooking the clams and maintain their tender texture and vibrant flavors.
Can Clams Posillipo be served as a main meal?
Definitely. You can serve it over linguine or spaghetti for a heartier, satisfying main course.