Recipe by Derf
Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/
Top Review by lynard
Awesome! Made this on a whim because the clams looked great and we were having people over. Turns out, I didn't have parsley, but used cilantro and basil instead...fabulous! All but a couple of the kids loved them, even the newbie (to clams). I would suggest using a little more wine so that there is a little more sauce to go around.
- 2 slice prosciutto ham, thin slices (or serrano ham)
- 14.79 ml extra virgin olive oil (or butter)
- 6 garlic cloves, smashed
- 78.07 ml Italian parsley, chopped
- 1.23 ml hot pepper flakes
- 118.29 ml dry white wine
- 907.18 g littleneck clams (or Manila clams or small clams of your choice)
Directions See How It's Made
- 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.