Livornese people really know their stuff when it comes to cooking clams, or arselle here in Italy. So, feeling a strong craving for arselle, I jumped into the kitchen to make the classic Livornese-style arselle recipe. Give it a try yourself and then tell me how it turns out!
Livorno-Style Clams in Tomato Sauce
Equipment
- Knife
- Skillet
- Bowl
- Fridge
Ingredients
- 2.2 pounds of clams
- 1 clove of garlic
- 1 small chili pepper
- 1 red onion substitute for Tropea onion if unavailable
- 1/2 cup tomato sauce
- 7 tablespoons olive oil
- Parsley
- Salt
Instructions
- Purge Clams: Start by purging your clams to remove any sand. Soak them in cold water with 1 tablespoon of salt per quart of water. Place a turned-over plate at the bottom of the bowl to catch the sand. After 2 hours in the fridge, check for sand and repeat if necessary.2.2 pounds of clams, Salt
- Prepare the Base: Finely chop the garlic, half of the red onion, and some parsley. Heat olive oil in a large skillet and sauté these ingredients until the garlic turns golden. Be careful not to burn the garlic.1 clove of garlic, 1 red onion, Parsley, 7 tablespoons olive oil
- Add Clams and Chili: Add the clams and a whole chili pepper to the skillet. Pour in a bit of water to prevent burning, cover, and cook on high heat, shaking the skillet occasionally. The clams should open within a few minutes.1 small chili pepper
- Mix in Tomato Sauce: Once the clams have opened, reduce the heat and add the tomato sauce and a pinch of salt and pepper. Let it cook for about 5 minutes until everything is heated through.1/2 cup tomato sauce
- Serve and Enjoy: Serve your Livorno-Style Clams hot, ideally with Tuscan bread and a glass of white wine.
Notes
- Appetizer or Main Course: Livorno-Style Clams are versatile enough to be served either as an appetizer or as the main dish. Adjust the portion size accordingly to suit the course.
- Wine Pairing: A glass of white wine is recommended to accompany Livorno-Style Clams, enhancing the delicate seafood flavors and the tanginess of the tomato sauce. Choose a wine that complements rather than overpowers the dish.
- If you can’t find Tropea onions, a regular red onion is a fine substitute.
- Remember to discard any clams that don’t open after cooking.
Discover Livorno’s Coastal Charm through Arselle alla Livornese
You simply can’t miss out on trying the Arselle alla Livornese or Livorno-Style Clams, it’s a taste of Tuscan coastal heaven! This dish stands out not just for its simplicity and divine flavor but also for its historical significance in Livorno’s culinary heritage.
Originally a humble meal for the working class, its irresistible taste quickly earned it a place on the tables of the elite. Its roots run deep in Livorno’s history, with mentions dating back in city archives.
So, when you indulge in this dish, you’re not just enjoying a meal but also embracing Livorno’s culinary legacy. Don’t forget to explore other seafood delights of Livorno, you’re in for a treat!
