Manila Clams with Hot Soppressata and Sweet Vermouth


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