It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Clams With Prosciutto And Thyme
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- #48938
This simple but flavorful clam recipe works well as either a main course or appetizer. Serve it with some crusty bread to dip in the juices. If prosciutto isn't available you can use lean bacon instead.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon olive oil
2 tablespoons butter
3 ounces diced prosciutto
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper
1/2 cup dry white wine
2 strips lemon rind
1 tablespoon chopped fresh thyme
3 pounds Manila or littleneck clams in shells, scrubbed
1 tablespoon chopped fresh parsley
directions
Heat the olive oil and butter in a deep skillet over medium heat. Add the prosciutto and cook, stirring frequently, for 5 minutes.
Add the garlic and crushed red pepper. Cook, stirring frequently, for 2 minutes.
Add the wine, lemon rind, and thyme. Bring the wine to a boil.
Add the clams to the skillet. Cover the skillet and cook for 4 minutes or until the clams open.
Discard any clams that do not open. Remove the clams and prosciutto to individual bowls and garnish with parsley. Serve immediately.
nutrition data
265 calories, 9 grams fat, 6 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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