Recipe - Portuguese Steamed Clams

2 ounce Boiled ham; chopped fine
One fourth cup Finelychopped shallot
2 Garlic cloves; minced
One half teaspoon Dried hot red pepper flakes
3 tablespoon Olive oil
One half cup Dry white wine
One half Red bell pepper; chopped
fine
18 small Hardshelled clams ; (abt
2"), scrubbed
; well
1 tablespoon Fresh lemon juice; plus
2 teaspoon Fresh lemon juice; or to
taste
1/3 cup Finelychopped fresh
coriander leaves

In a kettle cook the ham, the shallot, the garlic and the red pepper flakes
in the oil over moderatelylow 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. 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). Remove the kettle
from the heat, stir the lemon juice and the coriander into the broth, and
pour the broth over the clams. This recipe yields 2