Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from mommazz
Servings: 6
This simple but flavorful clam recipe works well as either a main course or appetizer. Serve it with some crusty bread to dip in the juices. If prosciutto isn't available you can use lean bacon instead.
3 pounds Manila or littleneck clams in shells, scrubbed
1 tablespoon olive oil
2 tablespoons butter
3 ounces prosciutto, diced
1 clove garlic, minced
¼ teaspoon dried crushed red pepper
½ cup dry white wine
2 strips lemon rind
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Discard opened or cracked clams or any heavy ones (indicating they're filled with sand).
Heat oil and butter in a Dutch oven over medium heat. Add prosciutto; cook, stirring often, 5 minutes or until browned. Add garlic and red pepper; cook 2 minutes.
Add wine, lemon rind, and thyme; bring to a boil. Add clams; cover and cook, stirring occasionally, 3 to 6 minutes or until clams open.
Spoon into individual bowls. Sprinkle with parsley. Garnish, if desired with lemon wedges.