Steamed Clams Alentejo Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Clams3 Dozen (Littleneck, As Small As Possible)
 Cornmeal2 Tablespoon
 Olive oil1⁄4 Cup (4 tbs)
 Extra virgin olive oil1⁄4 Cup (4 tbs) (Fruity)
 Prosciutto di parma4 Ounce, thinly shredded
 Prosciutto di parma4 Ounce
 Garlic8 Clove (40 gm)
 Garlic8 Clove (40 gm), chopped
 Fish stock/Bottled clam juice1 Cup (16 tbs)
 Dry white wine1 Cup (16 tbs)
 White wine1 Cup (16 tbs)
 Cilantro leaves1⁄2 Cup (8 tbs), chopped
 Cilantro leaves1⁄2 Cup (8 tbs), coarsely chopped

Nutrition Facts

Serving size

Calories 414 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 86.8 mg

Sodium 860.3 mg35.8%

Total Carbohydrates 15 g5.1%

Dietary Fiber 0.82 g3.3%

Sugars 0.7 g

Protein 34 g67.3%

Vitamin A 13.7% Vitamin C 45.3%

Calcium 11% Iron 143.7%

*Based on a 2000 Calorie diet


1) In a large bowl, scrub and place the clams and cover with water. Add the cornmeal and allow to rest for 1 hour. Drain and rinse well.

2) In a large heavy pot, saute the prosciutto in the oil over a low heat for 2 minutes.
3) Stir in the garlic, stock, wine, and cilantro, then cook over a medium heat for another 2 minutes.
4) Add the clams, cover and cook over a medium heat for about 10 minutes, until the clams open. Discard any unopened clams.

5) In shallow bowls, place the hot clams, spoon over the cooking broth and serve immediately with crusty bread. Alternately, place the linguine in 4 pasta bowls, spoon over the clams and the cooking broth.