Recipe courtesy of Manouschka Guerrier
Recipe courtesy of Manouschka Guerrier
Episode:
Flappers And Knee Slappers
Clams Valentino
Getting reviews...
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: Servings 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 339
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 39 g
- Cholesterol
- 97 mg
- Sodium
- 1876 mg
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: Servings 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 339
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 39 g
- Cholesterol
- 97 mg
- Sodium
- 1876 mg
Ingredients
Directions
- Scrub clams with a brush to remove sand.
- Heat olive oil in a cast iron pan over medium heat. Add prosciutto and cook for 5 minutes or until browned. Add garlic and red pepper and cook 2 minutes. Add wine, lemon zest, butter, herbes de Provence, parsley and thyme. Bring to a boil. Add clams and cover. Stir occasionally. Cook for 6 minutes or until clams open.
- Garnish with Parmesan. Serve as an appetizer in a bowl or serve as a main with pasta.
Cook’s Note
Discard opened, cracked clams or any heavy clams. They could be loaded with sand therefore are not edible.
