Manila Clams with Hot Soppressata and Sweet Vermouth Recipe

Name: Manila Clams with Hot Soppressata and Sweet Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 garlic cloves, thinly sliced; 3 ounces thinly sliced hot soppressata, cut into 1/4-inch strips; 1/2 medium sweet onion, very thinly sliced; 1/2 teaspoon crushed red pepper; 1/3 cup dry white wine; 1/3 cup sweet vermouth; 5 pounds Manila or littleneck clams or cockles, scrubbed and rinsed; 2 tablespoons finely chopped flat-leaf parsley; 2 tablespoons fresh lemon juice

Servings: persons

1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
3 ounces thinly sliced hot soppressata, cut into 1/4-inch strips
1/2 medium sweet onion, very thinly sliced
1/2 teaspoon crushed red pepper
1/3 cup dry white wine
1/3 cup sweet vermouth
5 pounds Manila or littleneck clams or cockles, scrubbed and rinsed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons fresh lemon juice

1
In a large, deep skillet, heat the olive oil until shimmering.
2
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.
3
Add the wine and vermouth and bring to a boil over high heat.
4
Add the clams, cover and cook, shaking the skillet a few times, until all of the shells have opened, about 5 minutes.
5
Discard any clams that do not open.
6
Using a slotted spoon or Chinese wire skimmer, transfer the clams to shallow bowls.
7
Add the chopped parsley and lemon juice to the broth in the skillet, then bring to a simmer.
8
Ladle the broth over the clams and serve.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 garlic cloves, thinly sliced, 3 ounces thinly sliced hot soppressata, cut into 1/4-inch strips, 1/2 medium sweet onion, very thinly sliced, and more.

Yes, Manila Clams with Hot Soppressata and Sweet Vermouth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manila Clams with Hot Soppressata and Sweet Vermouth

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