CLAMS WITH HAM, BELL PEPPERS & BASIL

CLAMS WITH HAM, BELL PEPPERS & BASIL image

Number Of Ingredients 8

6 tablespoons unsalted butter (3/4 stick)
3/4 cup diced smoked ham
3/4 cup red bell pepper, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
5 Pounds little neck clams (35-40) scrubbed
1 cup Chardonnay
1 cup chopped basil, loosley packed

Steps:

1. Melt butter in heavy skillet over low heat. Add ham and bell pepper, saute until light brown, about 10 minutes 2. Add garlic and dried rep pepper, stir 1 minute - remove from heat 3. Combine clams and wine in large pot. cover an boil over high heat until clams begin to open (about 8 minutes) 4. Using slotted spoon, transfer clams to 6 bowls, discarding any clams which did not open 5. Add clam liquid in pot to the ham-bell pepper mixture. Bring to boil over medium heat. reduce heat to medium and simmer until liquid is slightly reduced (about 3 minutes) 6. Remove from heat. Stir in basil. Pour mixture over clams, dividing evenly.