Clams With Prosciutto Food

CLAMS WITH PROSCIUTTO

Steps:

• Put the olive oil over medium heat in a large pot that can be covered. Add garlic and ham and stir. Add wine and clams.
• Cover and cook, shaking the pot occasionally, until the clams open, about 10 minutes. Sprinkle with parsley, and serve.

BAKED CLAMS OREGANATA

Steps:

• Preheat the oven to 450 degrees F.
• Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
• Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
• Preheat the broiler and adjust the rack to the top shelf.
• In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
• Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
• Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

PROSCIUTTO PASTA WITH CLAMS

Steps:

• Heat a large non-stick skillet over medium-high heat and cook prosciutto until crispy; reserve. In the same skillet, heat oil and cook onions until translucent. Add the jalapeno, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the clams, clam juice, wine and butter. Cover the pan with a tight-fitting lid and simmer over medium heat until the clams open, about five to seven minutes. Stir in parsley. Pour sauce over cooked pasta and toss to coat. Top with clams and reserved prosciutto. Season with sea salt and black pepper, if desired. Serve with a little bowl on the side to place the empty shells.

GRILLED CLAMS WITH SPAGHETTI, PROSCIUTTO, AND MIXED GREENS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant, about 30 seconds. Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes. Remove from heat. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Grill prosciutto until beginning to crisp, about 1 minute per side. Transfer prosciutto to plate. Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens. Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open). Transfer clams from grill to pot.
• Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 2 cups pasta cooking water. Add pasta to pot with greens, prosciutto, and clams. Squeeze juice from 1 lemon half over. Add parsley. Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry. Season with salt and pepper and more lemon juice, if desired. Transfer pasta mixture to large shallow bowl and serve.

CLAMS AND CHOURICO

Steps:

• Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
• Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
• Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

PORTUGUESE STEAMED CLAMS

Steps:

• Wash clams well in a sink of cold water. Discard any clams that are already opened.
• In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
• Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

BAKED CLAMS WITH PROSCIUTTO BITS AND BREAD CRUMBS

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.

CLAMS WITH PROSCIUTTO AND THYME

Steps:

• Scrub clams well with a brush; discard opened or cracked clams or any heavy ones (indicating they're filled with sand).
• Heat oil and butter in a Dutch oven over medium heat. Add prosciutto; cook, stirring often, 5 minutes or until browned. Add garlic and red pepper; cook 2 minutes. Add wine, lemon rind, and thyme; bring to a boil. Add clams; cover and cook, stirring occasionally, 3 to 6 minutes or until clams open. Spoon into individual bowls. Sprinkle with parsley. Garnish, if desired.

CLAMS IN A CATAPLANA CASA VELHA

Steps:

• Scrub the clams well in cool water, pile in a large deep kettle, add the cold water, salt, and the cornmeal, which acts as an irritant that forces the clams to purge themselves of grit. Let the clams stand in the cold water about 1 hour.
• Meanwhile, prepare the sauce: Stir-fry the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat 8 to 10 minutes until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover, and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and pepperoni, re-cover, and cook 30 minutes longer. Note: You can make the sauce as much as two days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
• To assemble the cataplana, spoon half the tomato mixture into the bottom of a very large cataplana (it should measure about 15 inches across) or into a large heavy Dutch-oven type of kettle, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce, cover tight, and cook 10 minutes over moderately low heat - no peeking. Open the cataplana or kettle, pour in the wine, scatter the parsley evenly on top, then toss the clams lightly. Re-cover and cook slowly 15 to 20 minutes longer until the clams open - discard any that do not.
• Carry the cataplana or kettle to the table, open, and ladle into large soup plates. Serve with Pão or other rough country bread. Note: Be sure to put out a large bowl for empty clam shells.

VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)

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.