mezzomediClam
Saline, umami clam, with a delicate briny liquor, key to pasta alle vongole.
Clams are bivalve mollusks with tender and slightly sweet flesh, with a characteristic briny sea flavor. They have a firm but delicate texture that should not be overexposed to heat. In Mediterranean cuisine, they are a key ingredient in coastal dishes, particularly in pasta and risottos where they bring depth and authenticity.
Best pairings
Olive oil Classic88%An essential Mediterranean binder, olive oil richly coats clams.
Tomato Classic88%Classic Mediterranean tomato sauce with clams: sugar and acidity complement the iodine.
Red bell pepper Classic86%Sweet and fleshy red pepper: coulis or Mediterranean sauté with clams and tomato.
Garlic Classic84%Garlic on clams (alle vongole).
Pasta Classic84%Spaghetti alle vongole, clams and pasta.
Preserved lemon Classic84%North African preserved lemon: concentrated salty-bitter flavor balances the tenderness of clams.
White wine Classic83%White wine to open clams.
Flat-leaf parsley Classic82%Parsley on clams alle vongole.
Thyme Classic82%A quintessential Provençal herb: dried or fresh thyme with braised clams in Provence.
Shallot Classic80%Subtle shallot, less aggressive than onion: perfect for delicate clam sauces.
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Substitutes
FAQ
What goes with clam?
Clam pairs especially well with olive oil, tomato, red bell pepper, garlic and pasta. An essential Mediterranean binder, olive oil richly coats clams.
What can I substitute for clam?
If you don't have it, try: mussel, oyster, squid.