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Quick Shellfish

Slide 1 of 21

Manila Clams with Hot Soppressata and Sweet Vermouth

Habetz adopted the southern Mediterranean style of pairing spicy cured meats and shellfish while working with chef Mark Ladner at Lupa in Manhattan. Today 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 Delicious 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.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.