Recipe courtesy of Manouschka Guerrier

Clams Valentino

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: Servings 6
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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



  1. Scrub clams with a brush to remove sand. 
  2. 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.
  3. 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.