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Tobie Puttock At Home

Steamed Vongole with garlic

Serves:  4

Whenever I am cooking for a group of people I invariably make this dish. The reason being it is delicious, easy to make and perfect for sharing.I make it as per the recipe and once it’s done, just pop the pot on a wooden board so that it doesn’t burn the bench or countertop and let guests help themselves. A bowl for shells, a large baguette and bottle of nice pinot grigio is all the accompaniment that’s needed. Enjoy.


1kg fresh clams or vongole
50ml extra virgin olive oil
4 cloves of garlic, peeled and finely minced
1-2 small red chillis, finely minced
50ml chardonnay or other white wine
Small bunch of parsley, washed and roughly chopped.


  • Place the clams into a large bowl and wash them in cold running water for about ten minutes. Lift them from the water using your hands ensuring you leave any grit in the bottom of the bowl. Place the cleaned clams into a clean bowl or colander.
  • Heat the oil, garlic and the chilli over a medium heat in pot (with a lid) large enough to easily hold all of the clams. As the garlic starts to sizzle, stir with a wooden spoon and increase the heat to high. Add the clams and stir with a wooden spoon to distribute the garlic, chilli and parsley and then place the lid on the pot.
  • After a minute or so lift the lid and check in the pot, the clams should be starting to open. Once they have all opened (discard any that refuse to open) serve immediately with crusty bread.

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