Recipe for: Clam and Longanisa Fideo

Clam and Longanisa Fideo
⅓ cup toasted fideo
1 oz. chicken stock
1 oz. white wine
1 tsp sofrito
½ tsp garlic, chopped
15 to 17 Manila clams
½ lemon, for squeezing
1 Tbsp saffron aioli
1 oz. cooked longanisa


Preperation Time: 20 Minutes

Cooking Time: 10 Minutes

Total Time: 30 Minutes

Servings: 2


Clams, Chef Danny Elmaleh, Cleo, SBE, Longanisa, Fideo


1. In an eight-inch, flat-bottomed, ovenproof pan, add fideo, chicken stock, white wine, sofrito, and chopped garlic. Bring to a simmer, and cook for about six minutes.

2. Place clams in fideo with shell facing up. Cook until clams open up and release their liquid.

3. Once clams are fully cooked, garnish with lemon juice, saffron aioli, cooked longanisa, dill, cilantro, and parsley.