Stuffed with clams

Impepata with clams: a very tasty dish with all the flavors of the sea.

Small but delicious, clams are known in many regions of Italy as telline . They live in sand and can contain a lot of sand inside them, which is why it is very important to purge them. First of all, clams should only be purchased alive , and you can verify this because fishmongers stick out their "tongue" in the water in which they usually keep them.

The clams impepata is similar in preparation to the classic mussels impepata. These small molluscs are perfect for being transformed into a tasty appetizer , excellent to place in the center of the table, decorating with a few slices of lemon . Diners will be able to serve themselves directly from there, creating a pleasant convivial atmosphere.

How to prepare the clam pepper recipe

1. First, purge the clams . Place them in a bowl filled with salted water . Place an upside down plate inside it and then the clams. Leave them to drain in the refrigerator for at least 2 hours , changing the water if you notice a lot of sand on the bottom (it will remain under the plate).
2. Pour the oil into a pan with the chilli pepper and the peeled and crushed garlic cloves, but left whole.
3. Let it heat up then pour in the clams. Be careful because they tend to splatter as they are wet. To avoid excessive splashing, it is best to pour the clams quickly and all at the same time. Cover immediately and wait for the clams to open, it only takes 3-4 minutes. If there are many, the lower ones, under the weight of the upper ones, may have problems opening, so turn them over or pop them every now and then.
4. When all the cockles have opened, sprinkle with chopped parsley and finish with freshly ground pepper, taking into account that much of the spiciness should already have been guaranteed by the chilli pepper. Place in a bowl and bring to the table. If you find clams still closed, remove them and do not eat them.

It is important that you also serve the clams with their sauce . You can also accompany them with slices of toasted bread lightly rubbed with garlic : it's amazing!

Also try the more classicspaghetti with clams , typical of Tuscan seafood cuisine, but don't be fooled by fregola with clams : in Sardinia this term refers to clams!

Conservation

The cockle pepper should be enjoyed as soon as it is made. Avoid any form of conservation.

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