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    You are in: Home / Recipes / Clams in Olive Oil With Jamon and Pine Nuts Recipe
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    Clams in Olive Oil With Jamon and Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    TxGriffLover's Note:

    (Almejas Con Aceite De Oliva, Jamon Y Pinones) This recipe is adapted from "The New Spanish Table" cookbook. This popular dish is served at the El Suquet de l'Almirall restaurant in Barcelona, clams 'poached' in olive oil together with pine nuts and bits of serrano ham. Three simple flavors, each with its own elusively sweet aftertaste. And the dish is rediculously easy, to boot. For best results, use a lovely olive oil and good pine nuts, preferably imported from the Mediterranean, not from China. You'll want plenty of bread to mop up the sauce. Any leftover sauce is delicious tossed with pasta.

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    Units: US | Metric


    1. 1
      Heat the olive oil and garlic in a wide earthenware cazuela, a very large heavy skillet, or a wide casserole over medium heat. Add the pine nuts and ham and cook, stirring, until the nuts just begin to color, about 2 minutes.
    2. 2
      Add the clams, cover the cazuela, and cook until the clams open, 4 to 7 minutes depending on their size, shaking the pan occasionally. Discard any clams that don't open.
    3. 3
      Serve the clams directly from the cazuela or spoon them into bowls, adding plenty of the cooking liquid to each bowl. Sprinkle the parsley on top and serve with plenty of bread as a first course.

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    Nutritional Facts for Clams in Olive Oil With Jamon and Pine Nuts

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 919.0
    Calories from Fat 765
    Total Fat 85.1 g
    Saturated Fat 10.6 g
    Cholesterol 77.1 mg
    Sodium 130.2 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 0.9 g
    Sugars 0.8 g
    Protein 32.2 g

    The following items or measurements are not included:

    serrano ham

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