- 3 pounds Manila clams (Littleneck are fine as well)
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 4 ounce of thick cut prosciutto (found at deli counter), diced
- 3 garlic cloves, minced
- 1 cup chardonnay
- 1/2 teaspoon lemon zest
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon Herbes de Provence
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon parsley, chopped
Scrub clams with a brush to remove sand. *Cook's Note: diskard opened, cracked clams or any heavy clams. They could be loaded with sand therefore are not edible*
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Manouschka Guerrier, 2010