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.