Clams Valentino

Directions

1. 1
   Scrub clams with a brush to remove sand.
2. 2
   *Cook's Note: diskard opened, cracked clams or any heavy clams.
3. 3
   They could be loaded with sand therefore are not edible*
4. 4
   Heat olive oil in a cast iron pan over medium heat.
5. 5
   Add prosciutto and cook for 5 minutes or until browned.
6. 6
   Add garlic and red pepper and cook 2 minutes.
7. 7
   Add wine, lemon zest, butter, herbes de Provence, parsley and thyme.
8. 8
   Bring to a boil.
9. 9
   Add clams and cover.
10. 10
    Stir occasionally.
11. 11
    Cook for 6 minutes or until clams open.
12. 12
    Garnish with Parmesan.
13. 13
    Serve as an appetizer in a bowl or serve as a main with pasta.
14. 14
    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15. 15
    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.