(Almejas con Jamón)

SERVES 4

We based this recipe on one used at Cal Pep restaurant in Barcelona.

1/3 cup olive oil
4 oz. diced serrano ham or prosciutto
4 small dried red chiles
5 garlic cloves, peeled and finely minced
1/2 cup dried white wine
3 lbs. manila or littleneck clams, scrubbed
2 tbsp. chopped fresh parsley leaves
Crusty bread

1. Heat oil in a large skillet over medium heat. Add ham or prosciutto, chiles, and garlic and cook, stirring frequently, until ham is slightly crisp and garlic is golden but not burned, 2-3 minutes.

2. Add wine and cook for 1 minutes. Add 1/2 cup water and bring to a simmer. Add clams, cover, and cook over high heat until shells open, 6-8 minutes. Discard any shells that don't open. Sprinkle clams with parsley and serve with crusty bread, if you like.