Recipe courtesy of Manouschka Guerrier

Clams Valentino

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


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.

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Linguini with Clam Sauce

Clam Chowder 2

Capellini with Clams

Clam Chowder

Clam Chowder

Clam Chowder

Clams with Quinoa

Clam Bake on the Beach

🤤 More Drool-Worthy Recipes