Vongole E Porri Al Vino Bianco (Steamed clams and leeks)

November 11, 2010 8:36:21 AM PST
Chef Paul Bartolotta of BARTOLOTTA, Ristorante di Mare at Wynn Las Vegas


  • 11/2 pounds Tiny manila clams, washed
  • 4 tsp. Extra virgin olive oil
  • 2 C leeks, diced
  • 2 tbls. Butter
  • pinch Crushed red pepper flake
  • 1 C Dry white wine
  • 4 tsp. Italian parsley, chopped
  • Salt and white pepper


In a sauce pot, saute the leeks in extra virgin olive oil and butter, do not brown. Add washed clams, white wine and red pepper flakes then cover and steam open the clams. Add chopped parsley and adjust salt and white pepper to taste. Drizzle with olive oil and serve immediately.

Serves 4