Manila Clams with Hot Soppressata and Sweet Vermouth

Ingredients

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

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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