Home >Recipes >Baked Clams with Prosciutto Bits and Bread Crumbs

Serves: 10

• Clams
• 2 tbsp extra-virgin olive oil
• 2 large cloves garlic, sliced
• 2 lbs Manila clams (about 40) or other clams, scrubbed
• 1 cup dry white wine

• Stuffing
• 2 tbsp extra-virgin olive oil
• 1 tbsp chopped garlic
• 1/2 cup fine dried bread crumbs
• 2 tbsp Prosciutto bits
• 2 tbsp freshly grated Parmesan cheese
• 2 tbsp chopped fresh Italian (flat-leaf) parsley

Preparation Time: 25 minutes
Cooking Time: 50 minutes

Preheat the oven to 400°F.

Prepare the clams: Heat the olive oil in a large skillet over moderately high heat. Add the sliced garlic and sauté until lightly browned. Add the clams and wine and 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.

Make the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and sauté until lightly browned. Add the bread crumbs, Prosciutto, cheese, parsley, and 1/4 cup of the reserved clam juices. Sauté until the crumbs are lightly toasted, 1 to 2 minutes.

Remove the clams from their shells and separate the shells into 2 halves. Discard the half shells with the muscle attached. Using the remaining shells, put a clam on each, or 2 clams if the clams are small. Spoon a little of the remaining clam juices over the clams. and top each with about 1 tsp of the seasoned bread crumbs.

Set the clams on a baking sheet and bake until hot throughout, about 5 minutes. Serve immediately.