Polenta alle vongole (clams)
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This is a traditional recipe in a number of places along the Romagnolo coast – in particular around Rimini and Bellaria. It’s one of those dishes that, because it was associated with poverty – both polenta and clams were traditionally the food of the poor – had fallen out of favour, disappearing from many menus. Now, thanks to a renewed interest in local traditional cuisine (some of the best in Italy!), recipes like this are coming back into favour.
Ingredients
9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal;
Fresh Clams
Garlic
Olive Oil
How to do it
For the polenta,
boil your water with salt added, and slowly introduce handful by handful the cornmeal, stirring. The mix will start to thicken as the cornmeal absorbs the water. Cook it for about twenty minutes, by which time the mixture should be solid, and should come away easily from the pan.
For the clams,
First heat up your clams in a saucepan with hot water over a strong flame for about 5 minutes. Once the clams open up, drain them, take them out of their shells and wash them – then set them apart for a moment.
Gently fry your sliced garlic in the olive oil, over a medium flame. Add your washed clams, along with a generous dash of dry white wine. Cook gently for 10-15 minutes, adding the chopped parsley five minutes before the finish.
Serving Suggestions
Fill a plate with polenta, and add a generous helping of clams and sauce on top. That’s all there is to it!
To drink
A Trebbiano di Romagna
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Tags: clams, polenta, trebbiano di romagna
