Ingredients Jump to Instructions ↓

  1. 2 1/2 lb small clams in the shell such as Manilas

  2. 2 tablespoons olive oil

  3. 3 yellow or red (Spanish) onions, thinly sliced

  4. 4 cloves garlic , finely minced

  5. 1 1/2 tablespoons red pepper flakes or 2 fresh small hot chili peppers, seeded and finely chopped

  6. 1 bay leaf, crumbled

  7. 1/4 lb smoked ham or prosciutto , diced

  8. 1/4 lb chouriço sausages, casing removed and crumbled

  9. 1/2 cup dry white wine

  10. 2 cups diced canned tomatoes and their juices

  11. 1/2 cup chopped fresh flat-leaf (Italian) parsley Freshly ground black pepper lemon wedges

Instructions Jump to Ingredients ↑

  1. Discard any clams that do not close to the touch. Scrub the clams well under running water, place in a bowl of water, and refrigerate until needed. In a large sauté pan over medium heat, warm the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté for 3 minutes longer. Add the fresh chilies (if using), the bay leaf, ham or prosciutto, sausage, wine and tomatoes. Stir well and simmer over low heat, uncovered, for 25 minutes. Add the clams, hinge sides down, and cover the pan. Raise the heat to high and cook until the clams open, 3-5 minutes. Discard any clams that have not opened. Ladle into warmed soup bowls, sprinkle with parsley and top with a liberal grinding of black pepper. Serve hot with lemon wedges.


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