Portuguese Steamed Clams

• 2 ounces boiled ham, chopped fine
• 1/4 cup finely chopped shallot
• 2 garlic cloves, minced
• 1/2 teaspoon dried hot red pepper flakes
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 red bell pepper, chopped fine
• 18 small hard-shelled clams, scrubbed well
• 1 tablespoon plus 2 teaspoons fresh lemon juice, or to taste
• 1/3 cup finely chopped fresh coriander leaves

1. In a kettle cook the ham, the shallot, the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 3 minutes, add the wine, the bell pepper and the clams, and steam the mixture, covered, for 5 minutes, or until the clams begin to open.
2. Transfer the clams as they open with tongs to 2 heated bowls, cover them, and continue to steam the unopened clams, shaking the kettle and transferring the clams as they open, for up to 10 minutes more (discard any unopened clams).
3. Remove the kettle from the heat, stir the lemon juice and the coriander into the broth, and pour the broth over the clams.

ham, shallot, garlic, olive oil, white wine, red bell pepper, well, lemon juice, fresh coriander leaves

Taken from www.foodnetwork.com/recipes/portuguese-steamed-clams.html (may not work)