Steamed Clams With Ham, Bell Pepper & Basil
Recipe: #17851
March 09, 2015
Categories: Appetizers, Fathers Day, Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Wine, Clams, , more
"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 is 6 servings
Ingredients
Nutritional
- 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
No special items needed.
0 Reviews
You'll Also Love
