Manila Clams with Hot Soppressata and Sweet Vermouth

Ingredients

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