vongole contadina (steamed clams with prosciutto)
(1 rating)
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.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For vongole contadina (steamed clams with prosciutto)
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6lbs clams, fresh, washed and cleaned
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3ounces prosciutto, julienned, good quality
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1garlic clove, whole, peeled
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2tablespoons olive oil
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2tablespoons butter
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1/4cup white wine, dry
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1/2cup whipping cream
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2tablespoons butter
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2tablespoons parsley, finely chopped
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1/4teaspoon black pepper, freshly ground
How To Make vongole contadina (steamed clams with prosciutto)
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1Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
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2Add the white wine, wait 30 seconds than add the cream and bring to a boil.
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3Next, add the clams and cover the pot and steam for 5 - 6 minutes.
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4Please, discard any clams that do not open. They are bad.
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5Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
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6Transfer the clams and prosciutto mixture to a serving bowl and enjoy.
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