CLAMS & 'NDUJA

By: Corkbuzz

Master Sommelier, Laura Fiorvanti of Corkbuzz, shares a savory end summer staple

CLAMS & 'NDUJA

CLAMS & 'NDUJA

Ingredients:

2 Dozen Littleneck Clams

3 Cloves of Garlic, sliced

2oz ‘Nduja

1c Dry, White Wine

1oz Lemon Juice

1tbs Butter

1 Bunch Parsley, chopped

1 Piece Filone Bread, quartered (or crusty, hearty bread of your choice)

Directions:

  1. In a bowl, soak clams for 20 minutes in cold water to purge them of any sand.

  2. In a sauté pan, add enough vegetable oil to coat the bottom of a pan and turn to medium heat.  When the oil looks shimmery, add garlic and sweat until translucent.

  3. Add clams, ‘nduja & white wine.  Cover the pan & turn it up to medium-high.  Constantly shake the pan every minute or so, and check clams after 3 minutes - they should be open. 

  4. While the clams are cooking, toast your bread until golden brown.

  5. Once clams are open, add the lemon juice and butter. Season to taste.

  6. Arrange clams in a bowl & finish with the chopped parsley & bread. 

Tips:

  • Dunk your bread in the broth once the clams are finished for an extra tasty treat.


courtesy of Corkbuzz

Jamestown Creative