Manilla Clams with ‘Nduja and Charred Ciabatta Recipe
This is a fun meal to make because it's packed with flavor, and that's always a good time. Plus, it’s versatile—you can make it for two people, like for a date night, or for four people for a double date, or even for a full-on crowd. It's just as easy to make for two as it is for a crowd. Make with Warm Zucchini and Corn Salad for a complete meal!
Recipe featured on Rachael Ray's. Meals in Minutes.
Ingredients
- 1 ½-2 pounds Manilla clams/cockles soak in cold water to cover and expel and shake, discard open clams
- 2 tablespoons EVOO, plus some to drizzle on bread
- 2 tablespoons butter
- 2 large shallots, finely chopped
- 4 cloves garlic, thinly sliced
- 4 ounces ‘nduja
- 1 cup white wine
- 2 lemons, halved
- 1 loaf ciabatta, halved horizontally
- 1 generous handful of flat leaf parsley, chopped
- Flaky salt
Directions
Clean clams in cold water and give them a shake, any clams that remain open or have broken shells, remove and discard.
Choose a large shallow pot with a tight lid or you can use a roasting pan and heavy-duty foil.
Heat pan over medium to medium-high heat, add EVOO, melt butter into it, add shallots and stir a minute or 2, add garlic and stir, add bits of ‘nduja – break it off as you add it, melt into shallots, add white wine and stir a minute more, add clams and cover. Cook 6-7 minutes to open, shaking occasionally.
Meanwhile, char the lemons or bread in a frying pan for lemons, cut side down and over open flame on gas stove or under broiler for bread. Drizzle bread with EVOO and season with flaky salt, cut into chunks.
Chop parsley, uncover the clams and add, douse them with the lemon juice. Surround the pan with some chunks of bread and pass the rest to the table.
