October 30, 2009

Manila Clams in White Wine

Today was a day of random food purchases to jump-start my cooking bug. I didn't really cook dinners at all last week, which is pretty typical for me the first week the Husband is gone. So today I decided to have fun. The first thing I picked up was a spaghetti squash which I promptly named "Sam." I was planning on using Sam tonight until I went to New Sagaya and saw the tank full of manila clams. "HAH!" I said to myself, "the husband is GONE, so I can have all the clams I want!"

Now, I like clams, but I've never cooked with fresh clams before, only canned. So this was a new thing for me. Thanks to recipezaar.com for helping me out with my first ever fresh clam cooking experiment.

As a note, I'm trying to become more aware of dietary restrictions in my cooking. I'm sure that many of you are more knowledgeable than I on these topics, so if I mislabel a dish, please let me know!

That said, this dish is gluten free and dairy free.


manila clams (~1 dozen per person)
fresh basil, sliced
2 cloves garlic, crushed
crushed red pepper
ham or prosciutto, thinly sliced
dry white wine
olive oil

If needed, scrub the clams to remove any exterior dirt. Soak in cool water until ready to use. In a pot at least twice as large as the amount of clams you have, saute the ham in olive oil until crispy. Remove ham and drain. Meanwhile, add the basil, garlic, and crushed red pepper to the pot and saute about one minute. Add wine to cover the bottom to 1/4 inch and bring to a boil over medium heat. Drain the clams and add to the pot. Cover and simmer 5 minutes. Discard any unopened clams. Spoon the remainder into bowls and top with the ham slices.

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