Broiled Clams with Prosciutto

Broiled Clams with Prosciutto


serve 4 people unless your me and eat the whole thing by yourself.

  • 2 dozen littleneck clams

  • 1/2 cup of dry white wine

  • 1/2 cup of chicken broth

  • 3/4 cup of freshly grated bread crumbs

  • 1/3 of a cup of freshly grated parmesan cheese

  • 3 slices of prosciutto, finely chopped

  • 2 cloves of garlic, minced

  • 1/2 tsp of dried oregano

  • 1/2 tsp of dried basil

  • 1/4 cup of fresh flat leaf parsley, chopped

  • 3 Tbls of extra virgin olive oil

  • 1/4 tsp of salt

  • 1/4 tsp of freshly ground black pepper


  1. Mix the wine and broth together in large pot, cover and braise the clams until they open. Discard any of them that didn’t open. Remove with a slotted spoon and reserve some of the broth.

  2. Let them cool down and remove the top shell leaving the shell with the meat.

  3. In a frying pan sauté the garlic and the prosciutto for 2 minutes in the olive oil.

  4. Mix together the breadcrumbs, cheese, parsley oregano and basil, salt, pepper and around 1/4 cup of the reserved broth.

  5. Add the mixture to the breadcrumbs and sauté until breadcrumbs a lightly toasted. Around 2 minutes.

  6. Lay them out on a baking sheet and stuff them with the breadcrumb mixture.

  7. Place under the broiler until the tops are toasted being careful not to burn.

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