1. Preheat the oven to 200F; place a large, oven-proof serving bowl inside to warm.

2. Use a stiff brush to scrub the clams under cool running water, then place them in a large bowl of cold water while you work. Discard any open clams.

3. Prep the bell peppers, onion, garlic and prosciutto.

4. Heat the oil in a large skillet over medium or medium-high heat. Add the peppers and onion; cook for 8 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the tomatoes with their juice, the prosciutto and salt and pepper to taste. Cook for 10 minutes, stirring as needed.

5. Carefully scoop the clams out of their soaking water and add them to to the skillet; cover and cook for 5 minutes, then check to see whether any clams have opened and transfer those to the warmed serving bowl. Cover, cook for 4 minutes and remove any other clams that have opened. Cover and cook for 1 minute or until the remaining clams have opened. Transfer to the bowl, leaving any clams that have not opened in the pot. Cover and remove from the heat; the clams may open with more time. If not, discard. Meanwhile, chop the cilantro.

6. Increase the heat under the skillet to high, bringing the liquid to a boil (uncovered); cook for 1 minute, then add the cilantro and remove from the heat. Swish around to combine, then pour over the clams.

Adapted from 2500 Recipes: Everyday to Extraordinary by Andrew Schloss