Clams in Olive Oil With Jamon and Pine Nuts

1. 1

   Heat the olive oil and garlic in a wide earthenware cazuela, a very large heavy skillet, or a wide casserole over medium heat.

2. 2

   Add the pine nuts and ham and cook, stirring, until the nuts just begin to color, about 2 minutes.

3. 3

   Add the clams, cover the cazuela, and cook until the clams open, 4 to 7 minutes depending on their size, shaking the pan occasionally.

4. 4

   Discard any clams that don't open.

5. 5

   Serve the clams directly from the cazuela or spoon them into bowls, adding plenty of the cooking liquid to each bowl.

6. 6

   Sprinkle the parsley on top and serve with plenty of bread as a first course.

No nutritional information available.

No additional tips available.