Manila Clams with Hot Soppressata and Sweet Vermouth


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


Best Wine Deals

See More Deals

Snooth Media Network