Clam Frittata

• 6 very large fresh eggs, beaten until smooth
• 1 small tomato, peeled and squeezed to remove seeds and excess juice, and chopped
• 1 cup shredded Parma prosciutto ham (about 3 ounces)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup half-and-half or cream
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves (no stems)
• 1 tablespoon minced fresh garlic
• 1 tablespoon unsalted butter, softened
• Freshly ground pepper
• A few drops hot sauce
• 1 1/2 cups shucked cherrystone or chowder clams, chopped medium fine
• 1/2 cup loosely packed shredded basil leaves

1. Place the top oven rack about 8 inches from the flame.
2. Preheat the broiler.
3. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
4. Beat the eggs until smooth.
5. Add the tomato, ham, cheese and half-and-half and stir to mix well.
6. Heat the oil in the prepared skillet over medium heat and add thyme and garlic.
7. Stir until the oil is aromatic, about 2 minutes.
8. Slowly pour in the egg mixture while stirring slowly.
9. Stir in the butter, pepper and hot sauce.
10. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil.
11. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch.
12. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
13. When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes.
14. Serve while warm.

fresh eggs, tomato, ham, cheese, cream, extravirgin olive oil, thyme, fresh garlic, unsalted butter, freshly ground pepper, chowder clams, basil

Taken from cooking.nytimes.com/recipes/7054 (may not work)