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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 1 14 cups fragrant extra virgin olive oil
- 2 small garlic cloves, sliced
- 23 cup pine nuts
- 3 ounces piece serrano ham, finely diced (or proscuitto)
- 2 lbs small clams, scrubbed (Manillas or Littlenecks)
- 2 -3 tablespoons fresh flat-leaf parsley, minced
- crusty bread, for serving
Method
- 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.
- 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.
- 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.
