Recipe courtesy of Manouschka Guerrier
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20 min
5 min
15 min
Servings 6



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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