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.
Discard opened, cracked clams or any heavy clams. They could be loaded with sand therefore are not edible.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Manouschka Guerrier, 2010