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clams in tomato sauce are neatly plated on a white dish, cooked in a tomato-based sauce, a classic preparation in Italian cuisine.
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Livorno-Style Clams in Tomato Sauce

Livorno-Style Clams combines the delicate flavors of clams with a hint of tomato and garlic for a true Italian experience.
Prep Time2 hours 10 minutes
Cook Time15 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Arselle, Arselle alla Livornese
Servings: 4
Author: Guido Pasquariello

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.