Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce

Name: Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce
Ingredients: 1 tsp. kosher salt; 2 lb. littleneck clams or similar small clams, such as Manila, cleaned; ¼ cup canned tomato purée; 2 Tbsp. dry white wine; 1 Tbsp. finely chopped garlic; ¼ cup extra-virgin olive oil; 4 thin slices prosciutto (about 1 oz.); ¼ medium yellow onion, chopped (packed ¼ cup); 3 packed cups broccoli rabe, a mix of florets and leaves (no thick stems) (about 3¾ oz.); Freshly ground black pepper; Crushed red chile flakes, for serving; Crusty bread, for serving

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In this impressive one-pan dinner, clams and broccoli rabe are steamed together in a flavorful sauce of tomato purée, white wine, and garlic, then finished with crumbled prosciutto.

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Ingredients

1 tsp. kosher salt
2 lb. littleneck clams or similar small clams, such as Manila, cleaned
¼ cup canned tomato purée
2 Tbsp. dry white wine
1 Tbsp. finely chopped garlic
¼ cup extra-virgin olive oil
4 thin slices prosciutto (about 1 oz.)
¼ medium yellow onion, chopped (packed ¼ cup)
3 packed cups broccoli rabe, a mix of florets and leaves (no thick stems) (about 3¾ oz.)
Freshly ground black pepper
Crushed red chile flakes, for serving
Crusty bread, for serving