Clams Valentino

  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

  1. 3 pounds Manila clams (Littleneck are fine as well)
  2. 3 tablespoons butter
  3. 1 tablespoon extra virgin olive oil
  4. 4 ounce of thick cut prosciutto (found at deli counter), diced
  5. 3 garlic cloves, minced
  6. 1 cup chardonnay
  7. 1/2 teaspoon lemon zest
  8. 1/8 teaspoon crushed red pepper
  9. 1/8 teaspoon Herbes de Provence
  10. 1 tablespoon fresh thyme, chopped
  11. 1 tablespoon parsley, chopped
  12. Parmesan

Instructions

  1. Scrub clams with a brush to remove sand. 
  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.

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

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top