Clams in Garlic and White Wine

[migration] empty title 568 Author: Canadian Living Credits: [migration] empty title 568

Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 2 thin slices ham
  • 2 thin slices prosciutto
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 6 cloves garlic minced
  • 1/3 cup chopped fresh Italian parsley
  • 1/4 teaspoon hot pepper flakes
  • 1/2 cup dry white wine
  • 2 lbs Manila clams

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 34 mg
  • Protein 3 g
  • Calories 42.0
  • Total fat 2 g
  • Cholesterol 7 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Clams in Garlic and White Wine

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