Recipe courtesy of Manouschka Guerrier
Clams Valentino
- Yield: Servings 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 339
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 39
- Cholesterol
- 97
- Sodium
- 1876
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
Parmesan
Directions
- Scrub clams with a brush to remove sand.
- 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.
Cook’s Note
Discard opened, cracked clams or any heavy clams. They could be loaded with sand therefore are not edible.