Clams With Prosciutto
Published January 26, 2013
Sam Kaplan for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Theo Vamvounakis.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 tablespoon chopped garlic
⅛ to ¼ pound prosciutto or other dry-cured ham, chopped
¼ cup dry white wine
48 littleneck clams, cleaned (see chicken recipe)
Chopped parsley for garnish
Nutritional analysis per serving (4 servings)
7 grams carbs; 67 milligrams cholesterol; 267 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1622 milligrams sodium; 32 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- Step 2
Cover and cook, shaking the pot occasionally, until the clams open, about 10 minutes. Sprinkle with parsley, and serve.
Private Notes
Comments
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.