VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)

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Vongole Contadina (Steamed Clams With Prosciutto) image

I've been known to sit and eat this one all by myself. I am ashamed to say, happy but ashamed. This dish is soooo good, I just can't help myself. Another wonderful dish by Umberto Menghi, from his Seafood Cookbook.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

6 lbs clams, fresh, washed and cleaned
3 ounces prosciutto, julienned, good quality
1 garlic clove, whole, peeled
2 tablespoons olive oil
2 tablespoons butter
1/4 cup white wine, dry
1/2 cup whipping cream
2 tablespoons butter
2 tablespoons parsley, finely chopped
1/4 teaspoon black pepper, freshly ground

Steps:

  • Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
  • Add the white wine, wait 30 seconds than add the cream and bring to a boil.
  • Next, add the clams and cover the pot and steam for 5 - 6 minutes.
  • Please, discard any clams that do not open. They are bad.
  • Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
  • Transfer the clams and prosciutto mixture to a serving bowl and enjoy.

Nutrition Facts : Calories 864, Fat 35.8, SaturatedFat 16.4, Cholesterol 275.6, Sodium 4207.6, Carbohydrate 26, Fiber 0.1, Sugar 0.2, Protein 100.8

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