Vongole Frites
Steamed littleneck clams in a white wine broth with cherry tomatoes, served over crispy golden fries.
Ingredients
- 2 tbsp olive oil
- 1 shallot, finely sliced
- 2 cloves garlic, thinly sliced
- 1 small chili, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 tsp freshly grated ginger
- 1/2 cup chicken stock
- 1 cup dry white wine
- 2 lbs littleneck clams, scrubbed
- 1–2 cups neutral oil (for frying)
- 2 cups fries (fresh cut or frozen)
- Salt, to taste
- Fresh parsley, finely chopped
- 1 lemon, cut into wedges
Directions
Build the base: Heat olive oil in a large pan over medium heat.
Add shallot, garlic, chili, cherry tomatoes, and ginger.
Sauté until softened and lightly browned, about 5–7 minutes.Cook the clams: Add the chicken stock and white wine.
Bring to a simmer and let cook for a few minutes to meld.
Add the clams, cover, and cook until they just begin to open, about 3–5 minutes. Remove the clams from the broth and set aside.Reduce the broth: Continue simmering the broth uncovered until slightly reduced and concentrated.
Fry the potatoes: In a separate pan, heat neutral oil to 350°F. Add fries in batches, avoiding overcrowding, and cook until golden and crisp.
Remove with a slotted spoon and season with salt.Finish and assemble: Return the clams to the reduced broth just to warm through. Plate by layering the fries first, then spooning the clams over top with a small amount of broth. Reserve extra broth on the side for dipping.
Finish with fresh parsley and a squeeze of lemon.
Serve immediately.
