Clams with Prosciutto and Thyme

Name: Clams with Prosciutto and Thyme
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 0 teaspoons crushed red pepper; 118 milliliters dry white wine; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh thyme; 1 garlic clove, minced; 2 strips lemon rind; 6 servings Garnishes: lemon wedges, fresh herbs; 1 kilograms Manila or littleneck clams; 1 Tbsp olive oil; 85 grams prosciutto, diced

This recipe serves 6. Watching your figure? This gluten free, primal, pescatarian, and דל פחמימות, recipe has 163 calories, 7g of protein, and 12g of fat per serving. Not From preparation to the plate, this recipe takes about 45 minutes. A mixture of thyme, garnishes: lemon wedges, wine, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Scrub clams well with a brush; discard opened or cracked clams or any heavy ones (indicating they're filled with sand).

Ingredients you will need

Clams

Heat oil and butter in a Dutch oven over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Add prosciutto; cook, stirring often, 5 minutes or until browned.

Ingredients you will need

Prosciutto

Add garlic and red pepper; cook 2 minutes.

Ingredients you will need

Red Pepper

Garlic

Add wine, lemon rind, and thyme; bring to a boil.

Ingredients you will need

Lemon Peel

Thyme

Wine

Add clams; cover and cook, stirring occasionally, 3 to 6 minutes or until clams open. Spoon into individual bowls.

Ingredients you will need

Clams

Equipment you will use

Bowl

Sprinkle with parsley.

Ingredients you will need

Parsley

Garnish, if desired.

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

2Tbsps

butter 0teaspoons

crushed red pepper 118milliliters

dry white wine 1Tbsp

chopped fresh parsley 1Tbsp

chopped fresh thyme 1

garlic clove, minced 2strips

lemon rind 6servings

Garnishes: lemon wedges, fresh herbs 1kilograms

Manila or littleneck clams 1Tbsp

olive oil 85grams

prosciutto, diced

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.