Fried Vongole


  • 2 eggs, lightly beaten
  • Salt and pepper
  • 2 cups breadcrumbs
  • 1 tbsp. dry mixed aromatic herbs
  • 1 kg pipies, cooked marinere style and removed from the shell
  • 3 tbsp. Tartare sauce


  1. Place eggs in a bowl and season with a little salt and pepper.
  2. Combine breadcrumbs and herbs in a separate bowl.
  3. Dip pipie meat in egg mixture then roll in breadcrumbs.
  4. Deep fry pipie meat in hot oil, until golden brown.
  5. Drain on absorbent paper and serve immediately with tartare sauce.

Serve 4.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe