Steam Clams with Ham in White Wine

Garlic-Steamed Manila Clams

Garlic-Steamed Manila Clams
All clams need is garlic and wine to make a perfect pot of steamers. Serve with plenty of crusty bread.Romulo Yanes

(Almejas con Jamon)
We based this recipe on one used at Cal Pep restaurant in Barcelona.

Steam Clams with Ham in White Wine
We based this recipe on one used at Cal Pep restaurant in Barcelona.
Yield: serves 4

Ingredients

  • 13 cup olive oil
  • 4 oz. diced serrano ham or prosciutto
  • 4 small dried red chiles
  • 5 cloves garlic, peeled and finely minced
  • 12 cup dried white wine
  • 3 lb. manila or littleneck clams, scrubbed
  • 2 tbsp. chopped fresh parsley leaves
  • Crusty bread

Instructions

  1. Heat oil in a large skillet over medium heat. Add ham or prosciutto, chiles, and garlic and cook, stirring frequently, until ham is slightly crisp and garlic is golden but not burned, 2-3 minutes.
  2. Add wine and cook for 1 minutes. Add 12 cup water and bring to a simmer. Add clams, cover, and cook over high heat until shells open, 6-8 minutes. Discard any shells that don't open. Sprinkle clams with parsley and serve with crusty bread, if you like.