- 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 of Manouschka Guerrier, 2010