Clams with Prosciutto and Thyme

Clams with Prosciutto and Thyme Recipe


6 servings

Recipe from

Coastal Living


3 pounds Manila or littleneck clams
1 tablespoon olive oil
2 tablespoons butter
3 ounces prosciutto, diced
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/2 cup dry white wine
2 strips lemon rind
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Garnishes: lemon wedges, fresh herbs


Scrub clams well with a brush; 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.

November 2002
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