Clams in Garlic & White Wine

Ingredients

• 2 slices prosciutto ham, thin slices (or serrano ham)
• 1 tablespoon extra virgin olive oil (or butter)
• 6 garlic cloves, smashed
• 1/3 cup Italian parsley, chopped
• 1/4 teaspoon hot pepper flakes
• 1/2 cup dry white wine
• 2 lbs littleneck clams (or Manila clams or small clams of your choice)

Directions

1. 1

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

2. 2

   Remove to paper towel to drain.

3. 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. 4

   Sprinkle with prosciutto and remaining parsley.

5. 5

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