Vongole clams provide protein, iodine, and a clean sea flavor, while the cream-wine base adds depth without flour or starch. The saute turns tender, aromatic, and especially good for a warm seafood serving.
Finely chop the onion (100 g) and garlic (15 g). In a mixture of olive oil (30 g) and butter (40 g), cook the onion until translucent, then add the garlic, bay leaf, allspice, and thyme (4 g).
Pour in the prosecco (100 g) and reduce the liquid by about half. Then add the vongole (300 g) together with the strained thawing liquid and pour in the 20% cream (60 g).
Cook the saute for 2-3 minutes, just until the clams open and the sauce becomes slightly tighter. Finish with parsley (6 g) and lemon zest (2 g) to freshen the flavor.
Serve at once in a deep plate with some of the sauce. Discard any clams that stay closed after cooking.
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