Clams 'Cal Pep' Style

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   1. Rinse the clams in cold water. In a large flameproof casserole that will hold the clams in a single layer, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the jamon and cook for 30 seconds or until the garlic is light golden brown.

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   2. Add the clams and stir well. Cook 1 minute. Pour in the sherry and cover the pan. Cook for 2 minutes or until the clams steam open and the alcohol in the sherry cooks off.

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   3. Add the remaining 2 tablespoons olive oil and the parsley. Cover for 1 minute to allow the oil to emulsify with the sherry and the clam juices. Sprinkle with pepper.

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