In the Bender Kitchen: Chef Silvio’s Christmas Eve Shrimp & Clams


NEW HAVEN, Conn. (WTNH) – Chef Silvio prepares a Christmas Eve recipe. Chef Silvio Suppa and his family originally owned the legendary Del Monaco’s restaurant in New Haven for 27 years, and now they are celebrating their 18th year at Café Allegre in Madison. He also owns and is executive chef at WoodWinds banquet facility in Branford. He specializes in Mediterranean cuisine, and has won countless awards for his food and for his line of Italian sauces found in most grocery stores and at Café Allegre.

Chef Silvio’s Christmas Eve Shrimp & Clams


1 lb. jumbo shrimp, shelled (2 – 3 shrimp per serving)

½ cup all-purpose flour

¼ cup extra virgin olive oil

6 cloves garlic, finely minced

½ cup dry white wine

½ cup chopped fresh Italian parsley

1 lb. Manila clam or smallest available little neck clam (4 – 5 clams per serving)

One 10-ounce bottle clam juice

2 plum tomatoes, chopped (optional)

Salt and freshly ground pepper


Dredge shrimp in flour, then shake off excess.  Heat oil in a large skillet over high heat.  Add shrimp and sear on both sides until lightly browned.  Add garlic and cook, stirring frequently, until golden.  Add wine and half of the parsley.  Bring to a boil and cook until the wine is reduced by half.  Add the clams, clam juice, tomatoes (if desired), and salt and pepper to taste, and bring to a boil.  Cover and cook until clams are opened.  Serve immediately over thin spaghetti or in bowls with lots of crusty, hard bread to sop up the broth.  Sprinkle with the rest of the parsley.

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