Clams With Pine Nuts And Serrano Ham

By á-170456

Ingredients

• 1 1/2 cups best-quality extra-virgin olive oil
• 2 small garlic cloves sliced lengthwise
• 3/4 cup pine nuts
• 4 ounces serrano ham or prosciutto in one piece - finely diced
• 3 pounds small clams scrubbed (cockles, Manilas or littlenecks)
• 2 tablespoons minced flat-leaf parsley - (to 3)
• Crusty bread for serving

Details

Servings 8

Preparation

Step 1

In a wide earthenware cazuela, a very large (12- to 14-inch) heavy skillet or a wide casserole, heat the oil with the garlic over medium heat until tender and fragrant. Add the pine nuts and the ham and cook, stirring, until the nuts just begin to color, about 2 minutes.

Add the clams, raise the heat to medium-high, cover and cook until the clams open, about 5 to 9 minutes (depending on the size of the clams), shaking the pan occasionally. Discard any of the clams that don't open.

Serve directly from the cazuela or transfer to a serving bowl. Sprinkle with parsley and serve with plenty of crusty bread to mop up the sauce. (If you have oil and pine nuts left over, toss it with pasta the next day.)

This recipe yields 8 servings.

Each serving with 1 tablespoon oil: 361 calories; 13 grams protein; 3 grams carbohydrates; 0 fiber; 34 grams fat; 5 grams saturated fat; 32 mg. cholesterol; 306 mg. sodium.