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Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce Recipe

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This recipe for Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce, by , is from The Masi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ann Masi

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup canned tomato purée
1/2 cup dry white wine
1 tablespoon chopped garlic
1/4 cup extra virgin olive oil
4 thin slices of prosciutto
1/2 cup chopped onion
2 pounds littleneck clams
3 packed cups broccoli rabe, a mix of florets and leaves (no thick stems)
Ground black pepper
Crushed red Chile flakes for serving
Crusty bread for serving

Directions:
Directions:
Purge clams in a large bowl of cold water and 1 teaspoon salt to remove any excess sand. You can put bowl in refrigerator for at least 15 minutes and up to 30. Transfer clams to a strainer and rinse with cool water.

Stir tomato purée, wine, and garlic in a small bowl.
In a large skillet over medium-high heat, add the oil. Once the oil is hot, add the prosciutto and brown on both sides. Put on paper towels to cool.

Add onion to skillet and cook, stirring constantly, for 30 seconds. Stir in tomato mixture, then stir in the clams. Cover the pan and cook, shaking the pan occasionally until the clams open, 5-6 minutes. Add broccoli rabe and a generous amount of black pepper. Stir to help nestle the broccoli rabe into the sauce. Cover the pan again and cook until the broccoli rabe florets are firm-tender about 3-4 minutes.

Serve in individual bowls and crumble prosciutto over the top.

Serve with Chile flakes and bread.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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