Recipe courtesy of Sara Moulton
2 servings



In a kettle cook the ham, the shallot, the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 3 minutes, add the wine, the bell pepper and the clams, and steam the mixture, covered, for 5 minutes, or until the clams begin to open. Transfer the clams as they open with tongs to 2 heated bowls, cover them, and continue to steam the unopened clams, shaking the kettle and transferring the clams as they open, for up to 10 minutes more (discard any unopened clams). Remove the kettle from the heat, stir the lemon juice and the coriander into the broth, and pour the broth over the clams.;


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