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Mario Batali's Network

Slide 5 of 11

Manila Clams with Hot Soppressata and Sweet Vermouth

Tommy Habetz adopted the southern Mediterranean style of pairing spicy cured meats and shellfish while working with chef Mark Ladner at Lupa in Manhattan. Here he combines hot soppressata with Manila clams, a very common West Coast shellfish; for cooks on the East Coast, he recommends using either littleneck clams or cockles.

slideshow More Amazing Clam Recipes

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.