Steamed Clams With Ham, Bell Pepper, and Basil
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 tablespoons unsalted butter, 3/4 stick
- 3⁄4 cup smoked ham, diced
- 3⁄4 cup red bell pepper, chopped
- 2 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 18 baguette, slices 1/2-inch-thick
- olive oil
- 5 lbs littleneck clams, scrubbed (35 to 40)
- 1 cup Chardonnay wine
- 1 cup chopped fresh basil (loosely packed)
directions
- Melt butter in heavy medium skillet over low heat.
- Add ham and bell pepper and sauté until light brown, about 10 minutes.
- Add garlic and dried red pepper; stir 1 minute.
- Remove from heat.
- Prepare barbecue (medium-high heat).
- Lightly brush baguette slices on both sides with oil.
- Grill bread until light brown on outside but soft on inside, about 2 minutes per side.
- Combine clams and wine in large pot.
- Cover and boil over high heat until clams begin to open, about 8 minutes.
- Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open.
- 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.
- Pour mixture over clams, dividing equally.
- Serve clams, passing grilled bread separately.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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