Simple Clams

A few months ago, I made this. Even though it was good, it was way too much work. Another thing I learned was that Uwajimaya has really fresh mussels and clams. So when I saw Uwajimaya had Manila clams on sale this week for $3.99, I knew I had to get some. I also knew this time I wanted to choose a simpler recipe with white wine.

I did a little search, and chose a recipe from http://www.food.com/. The clams were super tender and meaty. The garlic lost all of its pungency. The prosciutto salty and crispy. Enjoyed with a glass of pinot grigio that the clams were cooked in. Yum. =) Hubby insisted that he didn't like clams. Even better, more for me! =)

The only thing I have to complain is that the sauce was too salty even though I didn't add any salt. (And I'm not one who's on a low-sodium diet, just see what I've cooked in the past and you'd know.) So instead of soaking it all up with bread, I used it to saute the mushrooms for my pasta sauce. Yum, yum, yum!

Clams in Garlic White Wine Sauce
based on this

2 slices prosciutto ham, thin slices
1 tablespoon oil
6 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/2 cup dry white wine (I used pinot grigio)
2 lbs Manila clams (or small clams of your choice, about 30-32, cleaned and scrubbed)

Cut prosciutto into strips. In a large frying pan, heat oil over medium heat. Fry prosciutto until crisp, about 2 minutes. Remove to paper towel to drain.

To the pan, add garlic and half of the parsley. Fry for 1 minute. Add wine. Bring to boil over medium high heat. Add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.

Sprinkle with prosciutto and remaining parsley.

Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.