Real Recipes From Real Home Cooks ®

vongole contadina (steamed clams with prosciutto)

(1 rating)
Recipe by
Baby Kato
Beautiful Shore Country, NB

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)

  • 6
    lbs clams, fresh, washed and cleaned
  • 3
    ounces prosciutto, julienned, good quality
  • 1
    garlic clove, whole, peeled
  • 2
    tablespoons olive oil
  • 2
    tablespoons butter
  • 1/4
    cup white wine, dry
  • 1/2
    cup whipping cream
  • 2
    tablespoons butter
  • 2
    tablespoons parsley, finely chopped
  • 1/4
    teaspoon black pepper, freshly ground

How To Make vongole contadina (steamed clams with prosciutto)

  • 1
    Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
  • 2
    Add the white wine, wait 30 seconds than add the cream and bring to a boil.
  • 3
    Next, add the clams and cover the pot and steam for 5 - 6 minutes.
  • 4
    Please, discard any clams that do not open. They are bad.
  • 5
    Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
  • 6
    Transfer the clams and prosciutto mixture to a serving bowl and enjoy.

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