Clams With Prosciutto

By Mark Bittman

Clams With Prosciutto
Sam Kaplan for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Theo Vamvounakis.
Total Time
15 minutes
Rating
4(53)
Comments
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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1tablespoon chopped garlic
  • ⅛ to ¼pound prosciutto or other dry-cured ham, chopped
  • ¼cup dry white wine
  • 48littleneck clams, cleaned (see chicken recipe)
  • Chopped parsley for garnish
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Put the olive oil over medium heat in a large pot that can be covered. Add garlic and ham and stir. Add wine and clams.

  2. Step 2

    Cover and cook, shaking the pot occasionally, until the clams open, about 10 minutes. Sprinkle with parsley, and serve.

Ratings

4 out of 5
53 user ratings
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Comments

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Andy in Doylestown PA

Prepared as written -- very tasty! Added some finely chopped shallots and jalapeno as well. Be sure to serve with a baguette to soak up the juices.

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