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This recipe was uploaded by pilgrimine
Melt the butter in the olive oil.
Chop 3 slices of salame and fry them on a low heat for 2 minutes.
Add the onion and garlic and cook until translucent.
Add the tomato paste and white wine.
Allow the alcohol to evaporate and add your clams and the remaining sliced salame.
Mix it all well together.
Cover and let them steam in the juices for 10 to 15 minutes or they have all opened.
Make sure you stir from time to time.
Once cooked, add your chopped parsley and serve in large bowlfuls with some ciabatta, or fresh bread of your choice, to dip in the sauce.