Vongole al Naturale is the typical Italian preparation of clams preserved in water and salt. In Italy, we use these clams for preparing great first courses, such as Vongole al Forno or pasta all' amatriciana: simply bake them or add them to a typical Neapolitan pasta dish with guanciale (Neapolitan cured pork jowl), tomato, onion and Pecorino Romano cheese.

No chemicals or additives were used to preserve it, so it's suitable for people with shellfish allergies.

In order to take advantage of its full potential, have it prepared by your favorite cook or take a look at our suggestions to prepare yourself one of the most genuine dishes using Vongole Al Naturale as an ingredient!