Manila Clams with Hot Soppressata and Sweet Vermouth


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

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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