Steamed Clams With Ham, Bell Pepper, and Basil |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I made this recipe a long time ago and just found it again in one of my old folders of recipes. These are simple and good as a first course. My notes said that I also used prosciutto instead of the ham one time and that it was good too. The grilled bread slices are good for soaking up the rich broth; if it is easier, the bread can be toasted under the broiler. From Bon Appetit June 2001. Ingredients:
6 tablespoons unsalted butter, 3/4 stick |
3/4 cup smoked ham, diced |
3/4 cup red bell pepper, chopped |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
18 baguette, slices 1/2-inch-thick |
olive oil |
5 lbs littleneck clams, scrubbed (35 to 40) |
1 cup chardonnay wine |
1 cup chopped fresh basil (loosely packed) |
Directions:
1. Melt butter in heavy medium skillet over low heat.
2. Add ham and bell pepper and sauté until light brown, about 10 minutes.
3. Add garlic and dried red pepper; stir 1 minute.
4. Remove from heat.
5. Prepare barbecue (medium-high heat).
6. Lightly brush baguette slices on both sides with oil.
7. Grill bread until light brown on outside but soft on inside, about 2 minutes per side.
8. Combine clams and wine in large pot.
9. Cover and boil over high heat until clams begin to open, about 8 minutes.
10. Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open.
11. Add liquid in pot to skillet with ham-bell pepper mixture.
12. Bring to boil over medium-high heat.
13. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes.
14. Remove from heat.
15. Stir in basil.
16. Pour mixture over clams, dividing equally.
17. Serve clams, passing grilled bread separately.
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