Clams in Garlic & White Wine Recipe #139629
Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/
by Derf
25 min | 15 min prep
SERVES 6 -8
- 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)
- Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
- Remove to paper towel to drain.
- 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.
- Sprinkle with prosciutto and remaining parsley.
- Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
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