Vongole in Potacchio

A simple, quick and delicious recipe from the Marche region of Italy marrying clams, tomatoes, white wine and rosemary. Easy and tasty!



  1. Soak the clams in cool water for about 20 minutes. Change the water a few times to remove as much sand as possible from the fresh clams. Drain.
  2. In a pan large enough to accommodate the clams, slowly heat 2 tablespoons of extra virgin olive oil with a clove of smashed garlic. Add in ½ cup of white wine and the clams. Cover and simmer over medium heat until the clams open, about 7 minutes. Discard any clams that do not open. Transfer the clams to a bowl. Pour the cooking liquid through a paper towel or cheesecloth into a small bowl. Wipe pan.
  3. In same pan over medium-low heat, add the remaining olive oil and garlic, any reserved cooking liquid and about 1 cup of wine. (Don’t be afraid – it is ok to add more if you want additional liquid.) Stir in the tomato paste until dissolved. Add the sprigs of rosemary and pepper to taste. Simmer for about 5 minutes. Add the clams back in to the pot and simmer until warmed through. Serve with plenty of toasted bread to sop up all the delicious juices. Buon appetito!