Clams with Prosciutto and Thyme

Yield: 6 servings

Ingredients

• 3  pounds  Manila or littleneck clams
• 1  tablespoon  olive oil
• 2  tablespoons  butter
• 3  ounces  prosciutto, diced
• 1  garlic clove, minced
• 1/4  teaspoon  crushed red pepper
• 1/2  cup  dry white wine
• 2  strips lemon rind
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  chopped fresh parsley
• Garnishes: lemon wedges, fresh herbs

Preparation

Scrub clams well with a brush; discard opened or cracked clams or any heavy ones (indicating they're filled with sand).

Heat oil and butter in a Dutch oven over medium heat. Add prosciutto; cook, stirring often, 5 minutes or until browned. Add garlic and red pepper; cook 2 minutes. Add wine, lemon rind, and thyme; bring to a boil. Add clams; cover and cook, stirring occasionally, 3 to 6 minutes or until clams open. Spoon into individual bowls. Sprinkle with parsley. Garnish, if desired.