Steamed Clams With Ham, Bell Pepper & Basil

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"I made this recipe a long time ago and just found it again in one of my old folders of recipes. These are simple and good as a first course. My notes said that I also used prosciutto instead of the ham one time and that it was good too. The grilled bread slices are good for soaking up the rich broth; if it is easier, the bread can be toasted under the broiler. From Bon Appetit June 2001."

Original recipe yields 6 servings


  • Serving Size: 1 (553.8 g)
  • Calories 691.5
  • Total Fat - 19.3 g
  • Saturated Fat - 9 g
  • Cholesterol - 153 mg
  • Sodium - 2913.6 mg
  • Total Carbohydrate - 56.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.6 g
  • Protein - 66.9 g
  • Calcium - 383.9 mg
  • Iron - 9.7 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Melt butter in heavy medium skillet over low heat.

Step 2

Add ham and bell pepper and saute until light brown, about 10 minutes.

Step 3

Add garlic and dried red pepper; stir 1 minute. Remove from heat.

Step 4

Prepare barbecue (medium-high heat).

Step 5

Lightly brush baguette slices on both sides with oil.

Step 6

Grill bread until light brown on outside but soft on inside, about 2 minutes per side.

Step 7

Combine clams and wine in large pot.

Step 8

Cover and boil over high heat until clams begin to open, about 8 minutes.

Step 9

Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open.

Step 10

Add liquid in pot to skillet with ham-bell pepper mixture. Bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes. Remove from heat. Stir in basil.

Step 11

Pour mixture over clams, dividing equally.

Step 12

Serve clams, passing grilled bread separately.

Tips & Variations

No special items needed.

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