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Steamed Clams Alentejo

world.food's picture
Ingredients
  Clams 3 Dozen (Littleneck, As Small As Possible)
  Cornmeal 2 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 1⁄4 Cup (4 tbs) (Fruity)
  Prosciutto di parma 4 Ounce, thinly shredded
  Prosciutto di parma 4 Ounce
  Garlic 8 Clove (40 gm)
  Garlic 8 Clove (40 gm), chopped
  Fish stock/Bottled clam juice 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  White wine 1 Cup (16 tbs)
  Cilantro leaves 1⁄2 Cup (8 tbs), chopped
  Cilantro leaves 1⁄2 Cup (8 tbs), coarsely chopped
Directions

GETTING READY
1) In a large bowl, scrub and place the clams and cover with water. Add the cornmeal and allow to rest for 1 hour. Drain and rinse well.

MAKING
2) In a large heavy pot, saute the prosciutto in the oil over a low heat for 2 minutes.
3) Stir in the garlic, stock, wine, and cilantro, then cook over a medium heat for another 2 minutes.
4) Add the clams, cover and cook over a medium heat for about 10 minutes, until the clams open. Discard any unopened clams.

SERVING
5) In shallow bowls, place the hot clams, spoon over the cooking broth and serve immediately with crusty bread. Alternately, place the linguine in 4 pasta bowls, spoon over the clams and the cooking broth.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Clam
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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