Clams in Garlic and White Wine
Photo: Clams in Garlic and White Wine Photography by Hasnain Dattu
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 4242 cal |
| pro | 3 g3g pro |
| total fat | 2 g2g total fat |
| sat. fat | 00 sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 7 mg7mg chol |
| sodium | 34 mg34mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1919 iron |
| vit A | 33 vit A |
| vit C | 1010 vit C |
| folate | 33 folate |
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
Ingredients
- 2 thin slices serrano ham 2 thin slices serrano ham or prosciutto
- 1 tbsp extra virgin olive oil 1 tbsp extra virgin olive oil or butter
- 6 cloves garlic , minced6 cloves garlic, minced
- 1/3 cup chopped fresh Italian parsley 1/3 cup chopped fresh Italian parsley
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1/2 cup dry white wine 1/2 cup dry white wine
- 2 lb Manila clams 2 lb Manila clams
Preparation
Cut prosciutto into strips. In large skillet, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes. Using slotted spoon, transfer to paper towel-lined plate to drain.
Add garlic, half of the parsley and the hot pepper flakes to pan; fry for 1 minute. Add wine; bring to boil over medium-high heat. Add clams; cover and steam until clams open, about 5 minutes. Discard any that do not open.
Sprinkle with prosciutto and remaining parsley.
Source : Canadian Living Magazine: October 2005
- Keywords : Appetizers; Snacks; Spanish; Portuguese; Ham; Clams; Boil; Steam;
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