Clams With Prosciutto Recipes

THE BEST DAMN CLAM CHOWDER EVER

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

CLAMS WITH PROSCIUTTO

Steps:

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

VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)

Steps:

• 1. Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
• 2. Add the white wine, wait 30 seconds than add the cream and bring to a boil.
• 3. Next, add the clams and cover the pot and steam for 5 - 6 minutes.
• 4. Please, discard any clams that do not open. They are bad.
• 5. Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
• 6. Transfer the clams and prosciutto mixture to a serving bowl and enjoy.

GRILLED CLAMS WITH SPAGHETTI, PROSCIUTTO, AND MIXED GREENS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant, about 30 seconds. Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes. Remove from heat. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Grill prosciutto until beginning to crisp, about 1 minute per side. Transfer prosciutto to plate. Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens. Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open). Transfer clams from grill to pot.
• Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 2 cups pasta cooking water. Add pasta to pot with greens, prosciutto, and clams. Squeeze juice from 1 lemon half over. Add parsley. Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry. Season with salt and pepper and more lemon juice, if desired. Transfer pasta mixture to large shallow bowl and serve.

BAKED CLAMS WITH PROSCIUTTO BITS AND BREAD CRUMBS

Steps:

• Heat the olive oil in a large skillet over moderately high heat. Add the prosciutto and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to low and cook, stirring occasionally, until crisp, about 30 minutes.
• Using a slotted spoon, transfer the bits to several thickness of paper towel to drain. The bits will crisp even more as they cool. Set aside.
• For the clams: Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over moderately high heat. Add the sliced garlic and saute until lightly browned. Add the clams and mix to combine. Add the wine and season with black pepper. Bring to a simmer. Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open. Discard any that fail to open. Strain the clam juices through a cheesecloth lined sieve and reserve.
• For the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and saute until lightly browned. Add the bread crumbs, reserved prosciutto, cheese, parsley and 1/4 of the reserved clam juices. Saute until the crumbs are lightly toasted, 1 to 2 minutes.
• Assembly: Separate each shell into 2 halves, discarding the half that does not contain the clam. Loosen the clam from the shell. Spoon about 1 teaspoon of the stuffing into each clam.
• Set the clams on a baking sheet and bake until hot throughout, about 5 minutes. Serve immediately.

VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)

Steps:

• Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
• Add the white wine, wait 30 seconds than add the cream and bring to a boil.
• Next, add the clams and cover the pot and steam for 5 - 6 minutes.
• Please, discard any clams that do not open. They are bad.
• Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
• Transfer the clams and prosciutto mixture to a serving bowl and enjoy.