True Clams in Ginger Sauce

  • Serves

    serves 4

While visiting Venice we happened upon a tiny trattoria named Alle Testiere, which turned out some of the best shellfish dishes we've ever had. Luckily, they shared the recipes of our favorites, including this one.


  • 1 clove garlic, peeled and minced
  • 34 cup extra-virgin olive oil
  • 3 lb. manila or littleneck clams, scrubbed
  • 34 cup tocai friulano or other dry Friuli white wine
  • 1 (1") piece fresh ginger, peeled and grated on the large holes of a box grater
  • 4 sprigs parsley, trimmed and minced


Step 1

Place garlic, oil, clams, and 1⁄2 cup water in a large skillet over medium-high heat. Cover the skillet and cook, shaking skillet over the heat several times, for 3–4 minutes.

Step 2

Add wine and ginger and continue cooking, uncovered, until clams have opened, about 3 minutes more, discarding those that remain closed.

Step 3

Transfer clams and broth to a serving platter, and garnish with chopped parsley. Serve with lemon wedges, if you like.

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