Vongole

Vongole are edible clams, a common term for small to medium-sized saltwater bivalve mollusks used in Italian cuisine. They belong to the family Veneridae and are gathered from coastal waters and cultivated in aquaculture around European coasts and the Mediterranean. In markets and kitchens, two widely used varieties are Manila clams (Ruditapes philippinarum) and other related clams commonly labeled as vongole veraci, depending on regional availability.

Culinary use: Vongole are prized for a light, briny sweetness. One iconic dish is spaghetti alle vongole, prepared by sautéing garlic and parsley in olive oil, deglazing with white wine, tossing with cooked spaghetti, and adding the clams until they open, often with a splash of lemon. They are also prepared in guazzetto, baked with breadcrumbs, or served steamed in their broth. Fresh preparation highlights their natural flavor and texture.

Handling and safety: Clams are typically sold alive; they should be kept cold and cooked soon after purchase. Before cooking, scrub the shells and rinse away sand. If a shell remains open after tapping, discard it. Purging in salted water for 20–30 minutes can reduce sand. Do not overcook: clams should just open and their meat turn opaque.

Nutritional and sustainability notes: Vongole are low in fat and calories and high in protein, minerals such as iron and B12, and omega-3 fatty acids. Because clams are filter feeders, harvesting areas are monitored for contaminants, and consumption should consider local advisories and sourcing from regulated fisheries or aquaculture to support sustainability.