Manila Clams With Hot Soppressata And Sweet Vermouth
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
Instructions
Manila Clams With Hot Soppressata And Sweet Vermouth serves 10 original recipe by Food & Wine.
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