Vongole Contadina (Steamed Clams With Prosciutto)

Submitted by Baby Kato

"I've been known to sit and eat this one all by myself. I am ashamed to say, happy but ashamed. This dish is soooo good, I just can't help myself. Another wonderful dish by Umberto Menghi, from his Seafood Cookbook."

 

• Ready In: 17mins
• Ingredients: 10
• Serves: 4

ingredients

• 6 lbs clams, fresh, washed and cleaned
• 3 ounces prosciutto, julienned, good quality
• 1 garlic clove, whole, peeled
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1⁄4 cup white wine, dry
• 1⁄2 cup whipping cream
• 2 tablespoons butter
• 2 tablespoons parsley, finely chopped
• 1⁄4 teaspoon black pepper, freshly ground

directions

1. Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
2. Add the white wine, wait 30 seconds than add the cream and bring to a boil.
3. Next, add the clams and cover the pot and steam for 5 - 6 minutes.
4. Please, discard any clams that do not open. They are bad.
5. Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
6. Transfer the clams and prosciutto mixture to a serving bowl and enjoy.