Clams In Garlic & White Wine - cooking recipe

Ingredients

2 slices prosciutto ham, thin slices (or serrano ham)
1 tablespoon extra virgin olive oil (or butter)
6 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/4 teaspoon hot pepper flakes
1/2 cup dry white wine
2 lbs littleneck clams (or Manila clams or small clams of your choice)

Preparation

Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
Remove to paper towel to drain.
To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
Sprinkle with prosciutto and remaining parsley.
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.