Manila Clams with Hot Soppressata and Sweet Vermouth


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

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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