Cloudy Bay Clams in Ham with Chilli Sauce


  • 400g Cloudy Bay clams
  • 60g jambon ham or prosciutto
  • 1 medium red chilli, finely sliced
  • 2 Tbsp olive oil for sautéing
  • 2 cloves garlic, crushed
  • 2 Tbsp finely chopped flat-leaf parsley
  • 1 glass white wine
  • salt and freshly ground black pepper, to taste


Heat a pan to medium-high heat. Throw in clams, ham and chilli. Stir briefly then add garlic, parsley, wine, salt and pepper. Place a lid on the clams for a few minutes.

Once the clams are steamed open, place in a terra cotta pot and serve with crusty bread.