Manila Clams with Hot Soppressata and Sweet Vermouth


  • 3 ounce(s) thinly sliced hot soppressata
  • 2 tablespoon(s) fresh lemon juice
  • 0.5 teaspoon(s) crushed red pepper
  • 2 tablespoon(s) finely chopped flat-leaf parsley
  • 5 pound(s) Manila or littleneck clams or cockles
  • 0.3333 cup(s) dry white wine
  • 4 clove(s) garlic
  • + 3 more ingredients
    • 0.25 cup(s) extra-virgin olive oil
    • 0.5 medium sweet onion
    • 0.3333 cup(s) sweet vermouth

1. In a large, deep skillet, heat the olive oil until shimmering. Add the thinly sliced garlic, hot soppressata, sweet onion and crushed red pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the wine and vermouth and bring to a boil over high heat. Add the clams...

View full recipe at Food & Wine


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