4 Serves
69 Mins
Soak the clams in a bowl of cold, salted water for 45 minutes to remove any sand or grit.
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Vitamin E
3 mg / 15 mgVitamin K
66 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
137 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
532 mg / 1,250 mgPotassium
284 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
109 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large pot, melt the butter into the olive oil over medium heat.
Add the chopped Genoa salami to the pot and sauté over low heat for 2 minutes until the fat renders.
Stir in the diced onion and minced garlic, cooking until the onion becomes translucent.
Stir in the tomato paste and pour in the white wine, allowing the alcohol to evaporate for about 2 minutes.
Add the cleaned clams and the remaining salami to the pot, cover, and steam for 10 to 15 minutes until all the clams have opened.
Remove from heat, stir in the fresh parsley, and serve immediately in large bowls with ciabatta bread.
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