4 ounces prosciutto , 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
50 small hard-shelled clams, scrubbed well
1 tablespoon plus 2 teaspoons fresh lemon juice, or to taste
1/3 cup finely chopped fresh cilantro leaves
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.
Shake the kettle to mix the clams about and continue cooking for up to 10 minutes (discard any unopened clams). Remove the kettle from the heat, stir the lemon juice and the coriander into the broth, and pour the broth over the clams.