Clams are steamed in a mixture of olive oil, sherry, prosciutto, and onion. Serve as an appetizer or an entree.
3 tablespoons olive oil
1 medium onion, finely chopped
3 ounces diced prosciutto ham
1/4 cup dry sherry
36 littleneck clams
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, for 1 minute. Reduce the heat to low, cover the skillet, and cook for 10 minutes or until the onion is tender.
Stir in the ham and sherry. Add the clams to the skillet. Turn the heat to medium, cover the skillet, and cook for about 5 minutes or until the clams open. Discard any unopened clams. Spoon the pan liquid over the clams once they are opened. Serve hot.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
March 9, 2016
I love the Spanish clams. Thank you so much for the recipe, you're awesome