Manila Clams with Fennel-Cured Salami

• 1/4 cup extra virgin olive oil
• 2/3 cup sliced fennel-cured salami or other spicy Italian sausage
• 2 head, garlic (about 30 cloves), finely chopped
• 20 to 24 fresh Manila clams
• 1 cup dry white wine
• 2/3 cup plus 2 tablespoons Roasted Chicken Stock
• 1 tablespoon plus 1 teaspoon chilled unsalted butter, broken into small pieces
• Kosher salt and freshly ground black pepper to taste
• 6 slices rustic, crusty bread, toasted
• 3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon finely chopped fresh oregano

1. Heat the olive oil in a 12-inch heavy-duty or cast-iron skillet over medium heat and add the salami.
2. Saute slowly until the salami begins to brown and caramelize slightly on the surface.
3. Add the garlic and cook, stirring, for 10 minutes, until the garlic softens without browning.
4. Raise the heat slightly.
5. Immediately add the clams and white wine to the pan with the garlic and salami.
6. Bring the wine to a simmer.
7. Scrape the bottom of the pan with a spatula or spoon to deglaze, loosening any browned bits.
8. Add the chicken stock and continue to cook over medium-high heat, bringing the mixture to a steady simmer until all of the clam shells have opened.
9. Reduce the heat to low and discard any clams that have failed to open.
10. Add the bits of butter to the pan and stir them into the mixture.
11. Taste and adjust the seasoning with pepper.
12. Add salt if you like, but sparingly since the salami contributes salt to the flavor of this dish.
13. Spoon into 6 small shallow bowls and top each with 1 slice of the toasted bread and a sprinkling of parsley and oregano.
14. (If you prefer, serve right from the hot skillet, letting guests help themselves to clams, toast, and herbs.)

extra virgin olive oil, italian sausage, head, manila clams, white wine, chicken, butter, kosher salt, crusty bread, fresh italian, fresh oregano

Taken from www.cookstr.com/recipes/manila-clams-with-fennel-cured-salami (may not work)