Manila Clams with Serrano Ham and Parsley Oil Recipe

Name: Manila Clams with Serrano Ham and Parsley Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (packed) flat-leaf parsley leaves; 1/2 cup extra-virgin olive oil; Salt and freshly ground pepper; 4 plum tomatoes (1 pound), halved and cored; 3 tablespoons extra-virgin olive oil; 3 large garlic cloves, minced; 1/4 cup dry white wine; 3 tablespoons fresh lemon juice; Four 8-ounce bottles of clam juice; 4 dozen Manila or littleneck clams; 2 ounces thinly sliced serrano ham or prosciutto, julienned; Salt and freshly ground pepper; 2 tablespoons coarsely chopped flat-leaf parsley

Servings: persons

2 cups (packed) flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
4 plum tomatoes (1 pound), halved and cored
3 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1/4 cup dry white wine
3 tablespoons fresh lemon juice
Four 8-ounce bottles of clam juice
4 dozen Manila or littleneck clams
2 ounces thinly sliced serrano ham or prosciutto, julienned
Salt and freshly ground pepper
2 tablespoons coarsely chopped flat-leaf parsley

1
In a food processor, process the parsley and olive oil to a puree.
2
Let the puree stand at room temperature for at least 10 minutes or for up to 1 hour, then strain it through a coarse sieve.
3
Season with salt and pepper.
4
Put the tomatoes in a large, nonstick skillet, cut side down, and cook over moderately high heat until charred, about 3 minutes.
5
Transfer the tomatoes to a plate to cool slightly, then cut them lengthwise into 1/4-inch wedges.
6
Heat the olive oil in a large saucepan.
7
Add the garlic and cook over low heat until fragrant, about 2 minutes.
8
Add the wine and lemon juice and boil over high heat until almost evaporated, about 4 minutes.
9
Add the clam juice and bring to a boil.
10
Add the clams, cover and cook until they begin to open, 3 to 4 minutes; using tongs, transfer the clams to a warm bowl as they open.
11
Add the tomatoes and ham to the clam broth and season with salt and pepper.
12
Pour the broth over the clams and sprinkle with the chopped parsley.
13
Serve in warmed bowls and pass the parsley oil at the table.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (packed) flat-leaf parsley leaves, 1/2 cup extra-virgin olive oil, Salt and freshly ground pepper, 4 plum tomatoes (1 pound), halved and cored, and more.

Yes, Manila Clams with Serrano Ham and Parsley Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manila Clams with Serrano Ham and Parsley Oil

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