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Appetizers, Fish and Shellfish

Clams with pine nuts and serrano ham

Clams with pine nuts and serrano ham
Los Angeles Times

My friend Jose Carlos Capel swings his arm around my shoulder. "Welcome to the tapeo of the future," he shouts, spraying a mojito into his mouth. From a glass atomizer. In a compulsively social country like Spain, the tapeo -- ... Read more

Total time: 15 minutes | Serves 8
  • 1 1/2 cups best-quality extra-virgin olive oil
  • 2 small cloves garlic, sliced lengthwise
  • 3/4 cup pine nuts
  • 3 to 4 ounces serrano ham or prosciutto in one piece, finely diced
  • 3 pounds small clams, such as cockles, Manilas or littlenecks, scrubbed
  • 2 to 3 tablespoons minced flat-leaf parsley
  • Crusty bread

Step 1In 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.

Step 2Add 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.

Step 3Serve 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.)

Note: Adapted from El Suquet de L'Almirall in Barcelona.


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