Serves 4

Ingredients

  • 8 oz julienned country ham
  • 2 minced cloves garlic
  • 8 oz white wine or cooking wine
  • 8 oz water
  • 4 oz unsalted butter
  • 20 clams of your choosing
  • 1 lb pasta, cooked al dente
  • 2 large diced tomatoes
  • 1 T lemon zest
  • 2 T chopped parsley
  • Shaved Parmesan for garnish

Directions

  • Add ham, garlic, wine, water and butter to large saut√© pan.
  • Bring to boil.
  • Reduce heat and simmer until clams just open.
  • Remove clams.
  • Add cooked pasta to liquid.
  • Cook until just warm.
  • Add lemon zest, tomatoes and parsley. (Tomatoes should be warm but still firm)
  • Remove from heat.
  • Divide pasta into 4 plates. Arrange 5 clams per plate.
  • Garnish with shaved parmesan and serve immediately.

Click below for a pdf:
Lowcountry Clam Pasta