Clams With Sherry

Jamon Serrano (Serrano ham) is from Spain and is similar to Italian prosciutto. If you can't find it, use prosciutto. Make sure all of the clams are closed and shells are not broken. Soak them in salted water for 1 hour to get sand out of them, then in cold tap water for 20 minutes. This makes a nice first course or mani dish if served with bread and a salad.

• Ready In: 1 hr 34 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  large shallot, peeled and finely chopped
• 2  garlic cloves, peeled and finely chopped
• 2  lbs steamer clams, fresh
• 3⁄4 cup dry sherry (NOT sweet or cream sherry, or cooking sherry)
• 1  sprig fresh thyme
•  fresh ground black pepper
• 6  ounces jamon serrano, diced (or prosciutto)
• 1⁄4 cup flat leaf parsley, chopped

Directions

1. In a large Dutch oven with a lid, heat the oil over medium heat. Turn heat to low and saute the shallot and garlic, just until soft. Do not let them brown.
2. Turn heat back up and add the clams and sherry and bring to a boil, to let some of the alcohol evaporate.
3. Add the thyme and pepper and cover with lid. Leave clams for 2 minutes. Check to see that most of them are open. Continue cooking up to 4 minutes until they are open.
4. Remove pan from heat. Discard any clams that have not opened. Add ham and parsley and serve immediately, from the pan.