Presented by Melt


  • 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


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

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