Tara Sutaria seemingly makes a mean vongole! (Credit: Instagram/tarasutaria) Nobody does exquisite quite like Tara Sutaria - and her homemade vongole is cue enough for that. In a recent post recounting her innumerable jaunts to London over the years across summers and winters, she listed a few special eats that were super close to her heart, and her palate. Leading the charge was a sumptuous plate of vongole, which has us craving the Italian classic right in the middle of the week. Follow the directions below to whip up your own plate of exquisiteness. Also Read: Raw, Crunchy and Surprisingly Delicious - The Seafood You Never Knew You Could Eat Also Read: Celebrated Irish Chef Darina Allen Speaks To Times Now Digital: ‘Everybody Needs To Be Able To Make Bread’ If you've never cooked with clams before the one thing you do need to know is that they tend to carry sand, even when they're sealed shut. While the first process of cooking the clams to open them up usually tends to get the sand ouy, many prefer to purge their clams instead. This is basically letting the clams sit in heavily salted cold water - enough to make it salty like the sea. Let the clams stand in this for 30 minutes and they will open naturally and release the sand. This process is to be repeated till your bowl does not have any collected sand at the bottom. Usually, 2 to 3 cycles suffice. Additionally, any clams that are open far too wide and don't close even on effort should be discarded. Aalokitaa Basu is a writer and Senior Copy Editor whose work explores the intersection of lifestyle, culture, beauty, wellness, and self-possession. H... View More