When our friends Kait and Luke got married in Lake Como in Italy, a wave of South Carolinians descended on a few of the small villages on the lake. Everyone took to Vongole and it was a staple at most of the meals. When we all got back to Sullivan’s Island we realized that no one makes it in Charleston. So we had to make it for ourselves and made a variation of the traditional recipe with a revved up the flavor profile.
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes (or 1/2 depending on your heat desire
- 6 ounces of shallots, sliced or chopped
- 3 garlic cloves, thinly sliced
- 1 cup basil leaves, finely chopped (and 2 tablespoons for garnishing)
- 1 cup dry white wine
- 2 pounds of little neck clams (cockles work well, too)
- Kosher salt and freshly ground black…
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