Ingredients

• 3 pounds Manila clams (Littleneck are fine as well)
• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 4 ounce of thick cut prosciutto (found at deli counter), diced
• 3 garlic cloves, minced
• 1 cup chardonnay
• 1/2 teaspoon lemon zest
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon Herbes de Provence
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon parsley, chopped
• Parmesan

Instructions

1. Scrub clams with a brush to remove sand.
2. Heat olive oil in a cast iron pan over medium heat. Add prosciutto and cook for 5 minutes or until browned. Add garlic and red pepper and cook 2 minutes. Add wine, lemon zest, butter, herbes de Provence, parsley and thyme. Bring to a boil. Add clams and cover. Stir occasionally. Cook for 6 minutes or until clams open.
3. Garnish with Parmesan. Serve as an appetizer in a bowl or serve as a main with pasta.