Name: Branzino Vongole
Prep time: 1200 s
Cook time: 900 s
Total time: 2100 s
Yield: 1
Cuisine: Italian
Ingredients: Mediterranean branzino: 1 side; Razor clams: 2 lb (steamed. cleaned. and sliced); Braised chickpeas: 1/4 cup; Parsley: 3 tbsp + more for finishing (chopped); Dried oregano: 1 tsp; Garlic: 1 tsp (sliced); Dry white wine: 3 tbsp; Olive oil: 1/4 cup; Lemon cheek: 1

Branzino Vongole

22 Jan 2026

Matt Eckfeld

Chef

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Difficulty

Easy

Total Time

35MIN

Cuisine

Italian

Ingredients

Mediterranean branzino: 1 side

Razor clams: 2 lb (steamed, cleaned, and sliced)

Braised chickpeas: 1/4 cup

Parsley: 3 tbsp + more for finishing (chopped)

Dried oregano: 1 tsp

Garlic: 1 tsp (sliced)

Dry white wine: 3 tbsp

Olive oil: 1/4 cup

Lemon cheek: 1

Matt Eckfeld shares how “at its heart, this dish is a tribute to linguine alle vongole” —his favorite seafood pasta— “celebrated for its simplicity, brininess, and elegance.”

How to make Branzino Vongole

01.

Grill or pan-sear the branzino until just cooked through. In a pan, slowly brown the garlic in the olive oil.

02.

Once fragrant, add the parsley and oregano.

03.

Add the reserved clam liquid and allow the sauce to come together gently.

04.

Just before serving, reduce the white wine and stir it into the sauce.

05.

Finish with fresh lemon juice and additional chopped parsley.

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22 Jan 2026

The Chef

Matt Eckfeld is the executive chef of Dimmi Dimmi in Chicago, drawing on experience from Carbone, NEXT, and Contessa to cook comfort-driven, modern Italian food.

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