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Valerie Bertinelli's Clam-Cooking Guide: A Taste of Her Kitchen Secrets

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  //food-wine.news-articles.net/content/2025/11/16 .. ooking-guide-a-taste-of-her-kitchen-secrets.html
  Published in Food and Wine on Sunday, November 16th 2025 at 20:09 GMT by Food & Wine

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Valerie Bertinelli’s Clam‑Cooking Guide: A Taste of Her Kitchen Secrets

When you think of clams, you might picture a New England‑style chowder, a delicate “clam bakes” affair, or a hearty, garlicky pasta dish that can turn any ordinary night into a culinary celebration. For Hollywood actress‑turned‑chef Valerie Bertinelli, clams are more than just a dish—they’re a portal back to the family kitchen in which she learned the art of cooking and the power of a shared meal. In a recent feature by Food & Wine, Bertinelli opens up her pantry to reveal the personal stories that accompany her favorite clam recipe, along with a handful of practical tips that every home cook can use to elevate their own seafood experience.

A Childhood Revisited

Bertinelli’s first exposure to clams came at the age of four, when she would help her mother “bake clams” in a pot that “smelled like sunshine.” The article notes that the recipe was a staple at family gatherings, especially during the holiday season, and that the smell of clams “had the power to make any kitchen feel like home.” Her mother’s version was simple: clams in a pan of white wine, garlic, and a splash of lemon. The recipe’s charm was that the clams cooked in their own brine and came out “soft and juicy,” with the wine and garlic providing just enough heat to keep the dish from becoming clumsy.

Bertinelli explains that her mother’s clams were often “spiced up with fresh herbs—parsley, thyme, or even a sprinkle of basil,” which would help balance the briny flavor. The article offers readers a nostalgic glimpse into the family’s cooking culture: clams were not just a dish, but a ritual that brought the family together around a table that was never empty.

The Classic Bertinelli Clam Recipe

The heart of the article is the step‑by‑step recipe that Bertinelli herself has refined over the years. The dish can be served over a bed of linguine, as a side to grilled fish, or as a stand‑alone appetizer. It’s quick enough for a weekday dinner and elegant enough for entertaining.

Ingredients (serves 4):

• 1 lb fresh clams, scrubbed and rinsed
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely diced
• ½ cup dry white wine
• ¼ cup lemon juice
• ¼ cup heavy cream (optional for a richer sauce)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp dried oregano
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil (optional)

Method:

1. Prep the Clams: Rinse clams under cold water and brush off any sand. The article stresses the importance of discarding any clams that open when tapped on a hard surface before cooking—they’re dead and not safe to eat.

2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion; sauté until the onion becomes translucent, about 3–4 minutes.

3. Add the Wine and Lemon: Pour in the white wine and lemon juice, stirring gently. Let the mixture simmer for 2–3 minutes to reduce slightly and to infuse the aromatics with acidity.

4. Cook the Clams: Add the clams to the pan, cover with a lid, and cook for 5–7 minutes. The clams will open, and the sauce will thicken as the clams release their juices.

5. Finish the Sauce: Once all the clams are open, remove from heat. If desired, stir in a splash of heavy cream to create a silky sauce. Season with sea salt, black pepper, oregano, and stir in the fresh parsley and basil.

6. Serve: Serve the clams and sauce immediately over cooked linguine or simply spoon them onto warm bread for a classic clams cocktail.

The article notes that the ratio of wine to lemon is key to a balanced flavor profile: too much wine can dominate, while too much lemon can overpower the briny sweetness of the clams. The optional cream adds a luxurious mouthfeel that is well‑deserved on special occasions.

Tips for Success

Bertinelli shares a handful of “Chef’s Must‑Know” tips that can elevate any clam dish:

1. Freshness is Crucial: “Clams are living creatures,” Bertinelli says. “If they’re not fresh, they won’t cook properly and you’ll get a chalky texture.” She recommends purchasing clams from a reputable fishmonger or a seafood market that stocks daily deliveries.

2. Keep Clams Cool: Store clams in the fridge wrapped in a damp paper towel. The article links to a Food & Wine guide on “How to Store Seafood Safely,” which explains that clams should be kept at a temperature between 33–38 °F and should be cooked within 24 hours of purchase.

3. Avoid Over‑Cooking: “Once the clams open, you’re done,” she cautions. “Anything beyond that can turn them rubbery.” The article’s linked “Clam Cooking Cheat Sheet” illustrates that a good visual cue is a slight flattening of the clams as they open.

4. Use the Brine: Rather than discarding the liquid that clams release during cooking, keep it as a base for soups or sauces. The article links to another Food & Wine post that demonstrates how to make a “Clam Broth” perfect for a light, comforting noodle soup.

5. Season Gradually: The recommendation to season the sauce “after the clams have finished cooking” ensures that the flavors are well balanced and not too sharp.

A Quick Note on Sustainability

The article also takes a moment to remind readers that clams, like many shellfish, can be a sustainable choice when sourced responsibly. Bertinelli’s recipe pairs well with local, sustainably harvested clams, and the Food & Wine site links to a feature on “Sustainable Seafood Buying Guide.” This guide explains the importance of checking for certifications like the Marine Stewardship Council (MSC) and how to verify the origin of shellfish to support local ecosystems.

Final Thoughts

Valerie Bertinelli’s clam recipe is a simple yet elegant dish that invites readers to experience a classic comfort food with a personal touch. By sharing her family history, her cooking technique, and a few key tips, the article gives readers both a recipe and a narrative—a window into the kitchen where her love for clams was first kindled. Whether you’re a seasoned seafood lover or a beginner looking for a reliable recipe, the article and its supplemental links ensure you’ll have all the tools you need to bring a taste of Bertinelli’s kitchen to your own table.

So the next time you’re craving something briny, light, and delicious, consider the timeless simplicity of clams in a garlicky wine sauce, and remember that the best meals are often those that bring us back to the warmth of family, a dash of love, and a sprinkle of fresh herbs.