We’ve fallen head over heels for Clams Posillipo, a timeless Italian-American favorite that hails from the sunny shores of Naples. This dish bursts with fresh clams simmered in a garlicky tomato sauce, offering a perfect blend of briny seafood and bold flavors that transport us straight to the Mediterranean.
It’s no wonder this recipe has won hearts for generations—it’s simple to prepare yet impressively elegant. We’ll guide you through creating your own version, packed with tips to make it shine every time.
Ingredients
In our Clams Posillipo recipe, we gather simple yet vibrant ingredients that bring the flavors of Naples to your kitchen. To ensure success, we’ll list them in the order they’re typically used, with precise measurements and any necessary prep notes for fresh results.
- Olive oil: 2 tablespoons, extra-virgin, for sautéing the aromatics to build a rich base.
- Garlic: 4 cloves, minced, to infuse the sauce with its pungent, aromatic essence.
- Onion: 1 medium, finely chopped, for adding a subtle sweetness that complements the tomatoes.
- Red pepper flakes: ½ teaspoon, for a gentle heat that enhances the dish’s Mediterranean flair.
- White wine: ½ cup, dry variety like Pinot Grigio, to deglaze the pan and add brightness.
- Canned tomatoes: 1 can (28 ounces), crushed, for a hearty tomato sauce that forms the heart of this Italian-American classic.
- Fresh clams: 2 pounds, littleneck or Manila, scrubbed and debearded, as the star ingredient for their tender, briny texture.
- Fresh basil: ¼ cup, chopped, to stir in at the end for a burst of herbaceous fragrance.
- Fresh parsley: 2 tablespoons, chopped, for a final garnish that brightens the dish’s presentation.
- Salt and black pepper: To taste, for seasoning and balancing the flavors throughout.
Required Equipment
To bring our Clams Posillipo to life, we need a selection of essential tools that ensure smooth preparation and optimal results. Building on our ingredients list, where we gathered fresh clams and aromatic flavors, let’s equip ourselves for efficient cooking.
We organize the required equipment below in the order of use, highlighting key items for clarity:
- Large Skillet or Dutch Oven: We start with this versatile pan for sautéing garlic and onions, then simmering the tomato sauce and steaming the clams to perfection, allowing even heat distribution for a flavorful base.
- Chef’s Knife: Essential for precise chopping of onions, garlic, and herbs, we use this sharp tool early in prep to handle ingredients efficiently and safely.
- Cutting Board: We rely on a sturdy, non-slip cutting surface right after the knife to minimize mess and protect countertops during vegetable and herb preparation.
- Measuring Cups and Spoons: For accurate measurements, we use these tools next to portion out olive oil, wine, and seasonings, ensuring the sauce’s balance of flavors shines through.
- Wooden Spoon or Silicone Spatula: We employ this heat-resistant utensil throughout cooking to stir the sauce and gently toss the clams, preventing sticking and maintaining texture.
- Colander: Before adding clams to the skillet, we use this rinsing tool to clean them thoroughly under cold water, removing any grit for a cleaner, more enjoyable dish.
- Tongs: We finish with these for easy handling of cooked clams, allowing us to serve them directly from the pan without losing any precious sauce.
By having these items ready, we streamline the process and achieve the authentic, vibrant essence of Clams Posillipo every time.
Instructions
Now that we have our fresh ingredients and essential equipment lined up, let’s walk through the steps to create our flavorful Clams Posillipo. We’ll ensure each phase delivers authentic Italian-American taste with minimal effort.
Prepare the Clams
Before we begin cooking, we must handle the clams properly to ensure they’re clean and ready for a succulent dish. Start by rinsing 1 to 2 pounds of fresh clams under cold running water in a colander to remove any surface grit. Next, inspect each clam and discard any that are cracked or remain open after a gentle tap – this step guarantees safety and the best texture. If the clams are sandy, soak them in a bowl of cold salted water for about 20 minutes, then drain and rinse again. With the clams prepped, we’re set to build the vibrant sauce that will highlight their natural brininess.
Make the Tomato Sauce
With our skillet heated, we now focus on crafting a rich, garlicky tomato sauce that forms the heart of Clams Posillipo. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until it shimmers, then add 3 cloves of minced garlic and 1 finely chopped onion, stirring with a wooden spoon for 2 to 3 minutes until the garlic turns golden and releases its aromatic fragrance that perfumes the kitchen. Sprinkle in 1/2 teaspoon of red pepper flakes for a subtle kick, then pour in 1/2 cup of dry white wine and let it simmer for 1 minute to reduce slightly, enhancing the sauce’s depth. Stir in a 14-ounce can of crushed tomatoes, along with salt and black pepper to taste, and bring the mixture to a gentle boil. Reduce the heat and simmer uncovered for 10 minutes, allowing the flavors to meld into a thick, savory base that evokes the essence of Mediterranean cuisine.
Cook the Clams
Finally, we combine everything to let the clams shine in our robust sauce. Add the prepared clams to the skillet with the tomato sauce, then cover and cook over medium heat for 5 to 7 minutes, shaking the pan occasionally until the clams open up and release their juices, infusing the sauce with a fresh, oceanic essence – discard any that remain closed for safety. Stir in 1/4 cup of chopped fresh basil and 2 tablespoons of chopped parsley for a burst of herbaceous brightness that elevates the dish’s aroma. Once done, remove from heat and season with additional salt and pepper if needed, resulting in tender clams bathed in a garlicky, tomato-rich sauce that’s irresistibly flavorful and ready to serve.
Make-Ahead Instructions
One of the beauties of our Clams Posillipo recipe lies in its flexibility for preparation, allowing us to streamline the cooking process without compromising the dish’s vibrant, Mediterranean flavors. By prepping certain elements in advance, we ensure that this Italian-American favorite remains fresh and effortless to assemble when it’s time to serve.
Preparing the Tomato Sauce Ahead
We recommend making the garlicky tomato sauce up to 2 days in advance, as it allows the flavors to meld and intensify. Here’s how we do it:
- Step 1: In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 4 cloves of minced garlic and 1 finely chopped onion, sautéing for 3-4 minutes until softened and aromatic.
- Step 2: Stir in ½ teaspoon of red pepper flakes and ½ cup of dry white wine, letting it simmer for 2 minutes to reduce slightly and enhance the sauce’s depth.
- Step 3: Add a 28-ounce can of crushed tomatoes, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally with a wooden spoon until the sauce thickens.
- Step 4: Remove from heat and let it cool completely. Once cooled, transfer the sauce to an airtight container and refrigerate it promptly.
Storing and Reheating Tips
For optimal results, we focus on proper storage to maintain the sauce’s fresh, tangy essence and prevent any loss of quality:
- Store the prepared sauce in the refrigerator for up to 2 days or freeze it for up to 3 months in freezer-safe bags or containers. Always label with the date to track freshness.
- When ready to use, reheat the sauce in a large skillet over medium heat for 5-7 minutes, stirring until warmed through. If frozen, thaw it overnight in the refrigerator first.
Prepping the Clams and Herbs
While clams should not be cooked ahead due to food safety, we can clean and prepare them in advance to save time:
- Rinse and Store Clams: Up to 1 day ahead, place 2 pounds of fresh clams in a colander under cold running water for 5 minutes to remove any grit. Transfer them to a bowl covered with a damp paper towel and refrigerate. This keeps them plump and ready for quick cooking.
- Chop Herbs Early: Finely chop ¼ cup of fresh basil and ¼ cup of parsley up to 4 hours before cooking. Store them in a small sealed container in the refrigerator to preserve their bright, herbaceous notes.
To help visualize storage guidelines, here’s a quick reference table for make-ahead elements:
| Element | Make-Ahead Time | Storage Method | Reheating/Prep Notes |
|---|---|---|---|
| Tomato Sauce | Up to 2 days | Refrigerate in airtight container | Reheat on stovetop for 5-7 minutes |
| Tomato Sauce (Frozen) | Up to 3 months | Freeze in bags or containers | Thaw overnight in fridge then reheat |
| Cleaned Clams | Up to 1 day | Refrigerate in bowl with damp towel | Use immediately after rinsing again |
| Chopped Herbs | Up to 4 hours | Refrigerate in sealed container | Add fresh to the dish just before serving |
By following these steps, we make our Clams Posillipo assembly seamless, ensuring every bite delivers that authentic, flavorful punch when we finally bring it all together.
Conclusion
We’ve loved sharing how Clams Posillipo brings authentic Italian flavors to your kitchen. It’s a versatile dish that elevates simple ingredients into something special.
We’re confident you’ll enjoy experimenting with it and making it your own go-to recipe for memorable meals.
Frequently Asked Questions
What is Clams Posillipo?
Clams Posillipo is a classic Italian-American dish from Naples, featuring fresh clams simmered in a garlicky tomato sauce. It’s simple yet elegant, capturing Mediterranean flavors with ingredients like olive oil, garlic, tomatoes, and herbs. This recipe offers an easy way to bring authentic Italian taste to your table.
What ingredients are needed for Clams Posillipo?
Key ingredients include extra-virgin olive oil, minced garlic, chopped onion, red pepper flakes, dry white wine, crushed canned tomatoes, fresh clams, basil, parsley, salt, and black pepper. These fresh, vibrant components create a rich sauce that enhances the clams’ natural sweetness, making the dish flavorful and straightforward to prepare.
What equipment is required to make Clams Posillipo?
You’ll need a large skillet or Dutch oven for cooking, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, a colander for rinsing clams, and tongs for serving. Having these tools ready streamlines the process and helps achieve authentic results.
How do you prepare Clams Posillipo step by step?
Start by cleaning the clams under cold water. Sauté garlic and onion in olive oil, add red pepper flakes and white wine, then stir in crushed tomatoes and simmer. Add the clams, cover, and cook until they open. Finish with fresh basil and parsley. The whole process takes about 30 minutes for a delicious, tender dish.
Can you make Clams Posillipo ahead of time?
Yes, prepare the tomato sauce up to 2 days in advance by following the recipe steps up to adding the clams, then cool and refrigerate in an airtight container. For clams and herbs, clean them ahead but cook fresh to ensure safety and texture. This makes assembly quick and easy for serving.