 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ingredients:
3 pounds manila clams (littleneck are fine as well) |
3 tablespoons butter |
1 tablespoon extra virgin olive oil |
4 ounce of thick cut prosciutto (found at deli counter), diced |
3 garlic cloves, minced |
1 cup chardonnay |
1/2 teaspoon lemon zest |
1/8 teaspoon crushed red pepper |
1/8 teaspoon herbes de provence |
1 tablespoon fresh thyme, chopped |
1 tablespoon parsley, chopped |
parmesan |
Directions:
1. Scrub clams with a brush to remove sand. *Cook's Note: diskard opened, cracked clams or any heavy clams. They could be loaded with sand therefore are not edible*
2. Heat olive oil in a cast iron pan over medium heat. Add prosciutto and cook for 5 minutes or until browned. Add garlic and red pepper and cook 2 minutes. Add wine, lemon zest, butter, herbes de Provence, parsley and thyme. Bring to a boil. Add clams and cover. Stir occasionally. Cook for 6 minutes or until clams open.
3. Garnish with Parmesan. Serve as an appetizer in a bowl or serve as a main with pasta.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
|
|