Manila Clams with Hot Soppressata and Sweet Vermouth Recipe | Yummly
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Manila Clams with Hot Soppressata and Sweet Vermouth

FOOD AND WINE
10Ingredients
30Minutes
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Manila Clams with Hot Soppressata and Sweet Vermouth
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Ingredients

US|METRIC
4 SERVINGS
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves (thinly sliced)
  • 3 oz. soppressata (thinly sliced hot, cut into 1/4-inch strips)
  • 1/2 sweet onion (medium, very thinly sliced)
  • 1/2 tsp. crushed red pepper
  • 1/3 cup dry white wine
  • 1/3 cup sweet vermouth
  • 5 lb. littleneck clams (or Manila, or cockles, scrubbed and rinsed)
  • 2 Tbsp. flat leaf parsley (finely chopped)
  • 2 Tbsp. fresh lemon juice
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