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.
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
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.
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