Vongole2018-01-05T17:10:07-04:00

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

As seen in the Winter/Spring 2018 Issue

Click to Visit Our Advertisers

Bella Casa
ICS
Richards Window Fashions
Susan Bella Jewelry
Eastern Surfaces
Lehigh Valley Animal Hospital
Gail Gray
Apgar
Dan\'s Camera
Nurture Dental Health