Mpepatella clam chowder
Instructions
Scrape and wash the clams, place them in a pan, over high heat, with plenty of freshly ground pepper, and cover.
Let open, shaking the Pan often and adding, towards the end of cooking, parsley.
When the mussels are all open, serve with nuts and their broth and, at the table, if you like, spremetevi over a little lemon juice.
Ingredients and dosing for 4 persons
- 12 clams
- Pepper
- Abundant of chopped parsley
- Lemon juice (optional)