Genovese Vongole With Rice Recipe

Recipe By Slurrp

Genovese Vongole with Rice is a classic Italian seafood dish that combines fresh clams with a flavorful sauce made from onions, garlic, white wine, and parsley. The clams are cooked until they open up and release their briny juices, which infuse the sauce with a rich seafood flavor. Served over a bed of rice, this dish is a delicious and satisfying meal that is perfect for seafood lovers.

5
22 Rating -
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Vegdiet
30minstotal
30m.total
Genovese Vongole With Rice
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Ingredients for Genovese Vongole With Rice Recipe

  • 1/4 kilogram Fresh Clams
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 0.13 cup White Wine
  • 0.06 cup Chopped Parsley
  • As required Salt And Pepper To Taste
  • as per your need Cooked Rice, For Serving

Directions: Genovese Vongole With Rice Recipe

Cooking Directions

  • STEP 1.Start by cleaning the clams thoroughly under cold running water to remove any sand or grit.
  • STEP 2.In a large pan, heat olive oil over medium heat and add the chopped onions. Cook until the onions are soft and translucent.
  • STEP 3.Add the minced garlic and cook for another minute until fragrant.
  • STEP 4.Pour in the white wine and bring it to a simmer. Let it cook for a few minutes to allow the alcohol to evaporate.
  • STEP 5.Add the cleaned clams to the pan and cover with a lid. Cook for about 5-7 minutes or until the clams open up.
  • STEP 6.Remove the clams from the pan and set them aside. Discard any clams that did not open.
  • STEP 7.Continue cooking the sauce over medium heat until it thickens slightly.
  • STEP 8.Stir in the chopped parsley and season with salt and pepper to taste.
  • STEP 9.In the meantime, cook the rice according to the package instructions.
  • STEP 10.Serve the cooked clams and sauce over a bed of rice, garnished with additional parsley if desired.

Cooking Tips

  • Make sure to discard any clams that do not open after cooking, as they may be spoiled.
  • For a spicier version, add a pinch of red pepper flakes to the sauce.
  • Serve the dish with a side of crusty bread to soak up the delicious sauce.

Storage and Serving

  • Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the clams and sauce gently in a pan over low heat, stirring occasionally.
  • Do not freeze the cooked clams, as they may become tough and lose their flavor.
  • Serve the dish hot, and enjoy it as a main course or as part of a seafood feast.
Nutrition
value
483
calories per serving
9 g Fat8 g Protein78 g Carbs5 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    8g
  • Carbs
    78g
  • Fiber
    5g

MacroNutrients

  • Carbs
    78g
  • Protein
    8g
  • Fiber
    5g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    91mg
  • Iron
    6mg
  • Vitamin A
    768mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    2mg
  • Phosphorus
    164mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp