Steamed Clams with Hollandaise & Crispy Prosciutto

Recipe Overview

This refined seafood appetizer layers the natural salinity of fresh clams with white wine, garlic, parsley, a delicate hollandaise finish, and the salty crunch of crispy Prosciutto di Parma. It is ideal for a tasting menu, seafood antipasti plate, or elegant passed appetizer.

Ingredients

• Fresh Clams — 960 g, scrubbed Published clam page/icon · formal ingredient code pending
• Hollandaise Sauce — 200 g Inventory ID hollandaise_sauce · formal ingredient code pending
• Crispy Prosciutto — 40 g, thin slices baked until crisp Registry 89 · formal ingredient code pending
• Garlic — 6 g, minced TC-VEG-GARLIC-001
• Olive Oil — 30 g, for steaming base OIL-0001
• White Wine — 120 g, for steaming Inventory ID white_wine · formal ingredient code pending
• Italian Parsley — 8 g, chopped HERB-PARSLEY-FLAT

Preparation

1. Warm the olive oil in a pan and sauté the garlic until fragrant without browning.
2. Add the parsley and white wine, then simmer briefly to open the aroma of the wine and herbs.
3. Add the scrubbed clams, cover, and steam over medium-low heat until the shells open. Discard any clams that remain closed.
4. Strain a few spoonfuls of clam liquid and whisk it into the hollandaise to season and thin the sauce slightly.
5. Bake thin slices of prosciutto on parchment at 325°F for 10–12 minutes until crisp, then cool.
6. Arrange the clams on a warm platter, spoon a ribbon of hollandaise over each clam, garnish with a prosciutto shard, and serve immediately.