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

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

Yield: serves 4


  • 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


  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 1⁄2 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.