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1
Heat the olive oil in a large skillet over moderately high heat.
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2
Add the prosciutto and cook, stirring.
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3
The prosciutto will give off steam for about 5 minutes while it releases its moisture.
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4
When the hiss of steam turns to a sizzle, turn the heat down to low and cook, stirring occasionally, until crisp, about 30 minutes.
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5
Using a slotted spoon, transfer the bits to several thickness of paper towel to drain.
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6
The bits will crisp even more as they cool.
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7
Set aside.
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8
For the clams: Preheat the oven to 400 degrees F.
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9
Heat the olive oil in a large skillet over moderately high heat.
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10
Add the sliced garlic and saute until lightly browned.
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11
Add the clams and mix to combine.
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12
Add the wine and season with black pepper.
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13
Bring to a simmer.
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14
Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open.
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15
Discard any that fail to open.
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16
Strain the clam juices through a cheesecloth lined sieve and reserve.
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17
For the stuffing: Heat the oil in a skillet over moderate heat.
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18
Add the chopped garlic and saute until lightly browned.
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19
Add the bread crumbs, reserved prosciutto, cheese, parsley and 1/4 of the reserved clam juices.
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20
Saute until the crumbs are lightly toasted, 1 to 2 minutes.
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21
Assembly: Separate each shell into 2 halves, discarding the half that does not contain the clam.
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22
Loosen the clam from the shell.
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23
Spoon about 1 teaspoon of the stuffing into each clam.
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24
Set the clams on a baking sheet and bake until hot throughout, about 5 minutes.
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25
Serve immediately.
