Orange-Infused Clams Sauté
Category: Appetizers
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Clams (vongole veraci) | 1 kg |
| Orange | 1 |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 30 g |
| Black Pepper | to taste |
| Thyme | 3 sprigs |
Instructions
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Preparation of the Clams: Begin by cleaning the clams. Tap each clam gently on a cutting board near the opening. If dark sand comes out, discard the clam as it is filled with sand. Also, remove any clams with broken shells.
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Rinse the Clams: Place the clams in a colander over a bowl. Rinse them thoroughly under running cold water, ensuring any remaining sand is washed away.
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Cooking: In a large sauté pan, heat the extra virgin olive oil over medium heat. Add the garlic clove, lightly crushed, to infuse the oil with flavor. Allow it to brown slightly for about a minute before removing it from the pan.
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Add the Clams: Add the clams to the pan and stir gently to mix them with the infused oil. Cover with a lid and let the clams cook for about 5-7 minutes, shaking the pan occasionally. You may need to skim off any impurities using a slotted spoon.
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Add Orange Juice and Zest: While the clams are cooking, squeeze the juice of the orange and strain it to remove seeds and pulp. Add this juice to the pan along with a bit of the zest for extra fragrance.
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Final Seasoning: Lower the heat and stir in the freshly ground black pepper. Allow the dish to simmer for a few more minutes to meld the flavors, and finish by adding the thyme sprigs.
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Serve: Once the clams have opened and the sauce has reduced slightly, remove from heat. Serve hot, garnished with additional fresh thyme and orange zest if desired.
This simple yet flavorful sautéed clams dish with a citrusy twist is perfect as an appetizer for a special meal or a light starter for a gathering. The balance of briny clams with the sweet acidity of orange creates a unique and refreshing combination that will surely impress your guests!
