Manilla Clams with 'Nduja, Shallots, and Vino Bianco
2 dozen Manilla clams, soaked to purge sand
3 cloves garlic, thinly sliced
2 oz 'Nduja sausage spread
1 cup dry white wine
1 oz lemon juice
1 tbsp butter
1 bunch parsley, chopped
Soak clams in cold water with a tablespoon of salt for 20–30 minutes.
Rinse and scrub shells to remove debris. Discard any clams that do not close when tapped.
In a sauté pan, heat enough olive oil to coat over medium heat. Add garlic and cook until translucent.
Add clams, 'Nduja, and white wine. Cover the pan, turn heat to medium-high, and shake the pan every minute. After 3–4 minutes, clams should open.
Add lemon juice and butter, stirring to incorporate. Season to taste.
Garnish with parsley and serve with toasted bread for dipping.
