• 25minutes
  • 153calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 slices prosciutto ham , thin slices (or serrano ham)

  2. 1 tablespoon extra virgin olive oil (or butter)

  3. 6 garlic cloves , smashed

  4. 1/3 cup Italian parsley , chopped

  5. 1/4 teaspoon hot pepper flakes

  6. 1/2 cup dry white wine

  7. 2 lbs littleneck clams (or Manila clams or small clams of your choice)

Instructions Jump to Ingredients ↑

  1. Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.

  2. Remove to paper towel to drain.

  3. To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.

  4. Sprinkle with prosciutto and remaining parsley.

  5. Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.


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