Best 3 Clams With Prosciutto Recipes

Indulge in the exquisite flavors of clams and prosciutto, a classic combination that delights seafood enthusiasts. This versatile dish can be prepared in various ways, each offering a unique culinary experience. Whether you prefer the simplicity of steamed clams with prosciutto or the richness of a creamy clam and prosciutto pasta, there's a recipe here to satisfy your cravings. Discover the art of preparing this timeless dish and tantalize your taste buds with the harmonious blend of briny clams and savory prosciutto.

Here are our top 3 tried and tested recipes!

VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)

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 Seafood

Time 20m

Number Of Ingredients 10

Ingredients

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:

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

BAKED CLAMS WITH PROSCIUTTO BITS AND BREAD CRUMBS

Baked Clams with Prosciutto Bits and Bread Crumbs image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 pound prosciutto, preferably from the shank, very finely minced or ground with the medium blade of a meat grinder
2 tablespoons extra-virgin olive oil
2 large cloves garlic, sliced
2 pounds Manila clams (about 40) or other clams, scrubbed and rinsed
2 cups dry white wine
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic
1 cup bread crumbs
2 tablespoons freshly grated Parmesan
3 tablespoons chopped fresh Italian flat-leaf parsley
Reserved prosciutto bits
1/2 cup clam juice (from cooked clams)

Steps:

Heat the olive oil in a large skillet over moderately high heat. Add the prosciutto and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to low and cook, stirring occasionally, until crisp, about 30 minutes.
Using a slotted spoon, transfer the bits to several thickness of paper towel to drain. The bits will crisp even more as they cool. Set aside.
For the clams: Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet over moderately high heat. Add the sliced garlic and saute until lightly browned. Add the clams and mix to combine. Add the wine and season with black pepper. Bring to a simmer. Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open. Discard any that fail to open. Strain the clam juices through a cheesecloth lined sieve and reserve.
For the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and saute until lightly browned. Add the bread crumbs, reserved prosciutto, cheese, parsley and 1/4 of the reserved clam juices. Saute until the crumbs are lightly toasted, 1 to 2 minutes.
Assembly: Separate each shell into 2 halves, discarding the half that does not contain the clam. Loosen the clam from the shell. Spoon about 1 teaspoon of the stuffing into each clam.
Set the clams on a baking sheet and bake until hot throughout, about 5 minutes. Serve immediately.

VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)

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

Ingredients

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

Tips:

Choose fresh, high-quality ingredients. This will make all the difference in the final dish. Look for clams that are tightly closed and have a briny smell. The prosciutto should be thinly sliced and of good quality.
Soak the clams in cold water for at least 30 minutes before cooking. This will help to remove any sand or grit from the clams.
Don't overcook the clams. They should be cooked just until they open, about 2-3 minutes. Overcooked clams will be tough and chewy.
Use a variety of herbs and spices to flavor the dish. This will add depth and complexity to the flavor. Some good options include garlic, shallots, white wine, lemon juice, and parsley.
Serve the clams immediately. They are best enjoyed hot and fresh out of the pan.

Conclusion:

Clams with Prosciutto is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover clams. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy seafood recipe, give Clams with Prosciutto a try.