Clam Frittata

Name: Clam Frittata
Total time: 15 min
Yield: 3 to 4 servings as a lunch course with a simple green salad
Cuisine: italian
Ingredients: 6 very large fresh eggs, beaten until smooth; 1 small tomato, peeled and squeezed to remove seeds and excess juice, and chopped; 1 cup shredded Parma prosciutto ham (about 3 ounces); 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/2 cup half-and-half or cream; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh thyme leaves (no stems); 1 tablespoon minced fresh garlic; 1 tablespoon unsalted butter, softened; Freshly ground pepper; A few drops hot sauce; 1 1/2 cups shucked cherrystone or chowder clams, chopped medium fine; 1/2 cup loosely packed shredded basil leaves

By Jason Epstein

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Clam and Eggs

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Ingredients

Yield:3 to 4 servings as a lunch course with a simple green salad

6very large fresh eggs, beaten until smooth
1small tomato, peeled and squeezed to remove seeds and excess juice, and chopped
1cup shredded Parma prosciutto ham (about 3 ounces)
½cup freshly grated Parmigiano-Reggiano cheese
½cup half-and-half or cream
2tablespoons extra-virgin olive oil
1tablespoon fresh thyme leaves (no stems)
1tablespoon minced fresh garlic
1tablespoon unsalted butter, softened
Freshly ground pepper
A few drops hot sauce
1½cups shucked cherrystone or chowder clams, chopped medium fine
½cup loosely packed shredded basil leaves

Ingredient Substitution Guide

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Preparation

Step 1
Place the top oven rack about 8 inches from the flame. Preheat the broiler. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
Step 2
Beat the eggs until smooth. Add the tomato, ham, cheese and half-and-half and stir to mix well.
Step 3
Heat the oil in the prepared skillet over medium heat and add thyme and garlic. Stir until the oil is aromatic, about 2 minutes. Slowly pour in the egg mixture while stirring slowly. Stir in the butter, pepper and hot sauce. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
Step 4
When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes. Serve while warm.