21 December 2016

Vongole bianco

I've tried this local clams for the first time.  Whenever I buy clams outside of Japan I always wash them in salt water density of sea water for few hours to clean inside and let it out sands.

This clam was good enough to make a vongole binanco but not tasty enough..  I believe that the clams in hot sea water is not as good as in Japan or in Europe.




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