Clams with Prosciutto and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Scrub clams well with a brush; discard opened or cracked clams or any heavy ones (indicating they're filled with sand).
2. 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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