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Clams: Pergamena Vongoles (Parchment Clams)

Source of Recipe


Chef Regina Lovino, of Lovino's -- Corvallis, Oregon






List of Ingredients



• 1/2 lb. (18 to 20 clams, depending on size) Manila clams or other fresh steamer clams
  
• 3/4 cup dry white wine
  
• 1/4 cup olive oil
  
• 1-1/2 Tbsp chopped garlic
  
• 1 Tbsp chopped Italian parsley
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• Plenty of fabulous hard-crusted Italian bread for dipping
  






Instructions



1. Preheat oven to 475 degrees (F).
   
   
2. Cut a piece of parchment paper to 16 by 24 inches. Nestle the parchment into a mixing bowl. (You won't be cooking in the bowl, it's just to support the parchment as you build your package of clams for the oven.)
   
   
3. Place your thoroughly washed clams in the center of the parchment. Add the white wine, olive oil, garlic, parsley, salt and pepper. The liquid should almost cover the clams -- you may need to add a little more white wine. Create a "boat" by twisting opposite ends of the parchment, leaving the top slightly open down the center.
   
   
4. Spray a baking pan or a pizza round with nonstick vegetable oil spray so that the package of clams will slide easily off the pan after cooking. Gently lift the parchment boat by its twisted sides and place on the baking pan. Generously spray the outside of the parchment with the nonstick spray so the paper doesn't turn black during cooking.
   
   
5. Bake in the preheated oven for 8 to 12 minutes, or until the liquid comes to a boil and the clams are open. Remove from oven and gently slide the package onto a serving plate. Garnish with fresh lemon wedges and fresh Italian parsley. Serve immediately.
   
   Serves 2 as a wonderful first course,
   one as a meal.
   
   






Final Comments


For larger servings: Instead of parchment, use double-lined heavy-duty foil. This works great for outdoor grills or indoor ovens. Cooking time will vary; just wait for clams to open.