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Clams with Prosciutto and Thyme

Coastal Living NOVEMBER 2002

  • Yield: 6 servings

Ingredients

  • 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

Preparation

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.

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Clams with Prosciutto and Thyme recipe

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