0.0 – 0 reviews • Shellfish Recipes
| Total: |
20 min |
| Prep: |
5 min |
| Cook: |
15 min |
| Yield: |
Servings 6 |
| Total: |
20 min |
| Prep: |
5 min |
| Cook: |
15 min |
| Yield: |
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
Instructions
- Scrub clams with a brush to remove sand.
- 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.
- Garnish with Parmesan. Serve as an appetizer in a bowl or serve as a main with pasta.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
339 |
| Total Fat |
12 g |
| Saturated Fat |
5 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
39 g |
| Cholesterol |
97 mg |
| Sodium |
1876 mg |
| Serving Size |
1 of 6 servings |
| Calories |
339 |
| Total Fat |
12 g |
| Saturated Fat |
5 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
39 g |
| Cholesterol |
97 mg |
| Sodium |
1876 mg |
