Becky Pham
Unless you have shucked clams before it is not easy and Going Here dangerous if you don’t use the proper tools. A shucking knife is about the size of a paring knife but has a fatter blade and a rounded end. They can be purchased just about anywhere. You may also want to use a potholder to hold the clam because it will become a little hard on the palm of your hand. A good trick is to place the clams in the freezer for about a ½ to ¾ of an hour; when really cold they open much easier. In a medium sauté pan over medium heat, cook the bacon and proscuitto for 2 minutes. Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. Add the clam juice and continue to cook until thick, about 2 to 3 minutes. Remove from the heat and swirl in 1 tablespoon of cold butter.
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