Manila Clams with Hot Soppressata and Sweet Vermouth


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

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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