VongoleMeris Resources2018-01-05T17:10:07-05:00

Vongole

Presented by Melt

INGREDIENTS

• 2 T olive oil
• 1/2 T garlic, sliced
• 1 oz. shallots, sliced
• 1 oz. leeks, sliced thin
• 1 T scallions, sliced
• 1 1/2 oz. chorizo, sliced thick and quartered
• 2 oz. white beans
• 10 middleneck clams, cleaned
• 2 oz. tomato, medium diced
• 1/2 cup white wine
• 1 T butter
• 1 tsp. parsley, roughly chopped
• Salt and pepper to taste
• Toasted bruschetta for serving

DIRECTIONS

Add olive oil and garlic to a sauté pan over medium heat. Cook until the garlic begins to turn golden in color. Add the shallots, leeks, scallions, chorizo, and white beans; continue to cook for 2 minutes. Add the clams, tomato, and white wine. Cover the pan and allow clams to cook until they pop open, about 3 to 5 minutes. Next, stir butter, parsley, salt, and pepper into pan. Transfer the clams and broth to a soup bowl and garnish with toasted bruschetta.

Serves 1