Steamed Clams With Ham, Bell Pepper & Basil

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.