A great clam dish to share with friends and family. Pass the fresh loaf of French baguette around and simply enjoy life.
Pairs with our Reserve Sauvignon Blanc
2 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil, plus extra for dipping
1 bunch green onions, sliced thin on the bias
2 garlic cloves, minced
2 thin slices prosciutto, diced
2 lbs manila or other small clams
2 Tbsp Italian parsley, finely chopped
1 tsp lemon juice
¼ cup dry white wine
½ tsp dried red chili flakes
¼ cup clam juice
¼ cup chicken broth
a couple strands saffron
Heat Round Pond Spanish Varietal Extra Virgin Olive Oil in medium pot and sauté the green onions, garlic and prosciutto until onions are soft, about 4 minutes. Add the clams and cook over high heat for a couple minutes, shaking the pot constantly. Add the wine and cook till almost dry. Reduce heat to medium and add remaining ingredients. Cover and cook until clams open. Discard any that do not open. Divide clams and juice into 4 serving bowls. Serve with French baguette and additional Spanish Varietal Extra Virgin Olive Oil for dipping.
Recipe by chef Jeffrey Bernys, Napa Valley