Clams in Olive Oil With Jamon and Pine Nuts

• 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

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. Add the pine nuts and ham and cook, stirring, until the nuts just begin to color, about 2 minutes.
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. Discard any clams that don't open.
5. Serve the clams directly from the cazuela or spoon them into bowls, adding plenty of the cooking liquid to each bowl.
6. Sprinkle the parsley on top and serve with plenty of bread as a first course.

extra virgin olive oil, garlic, nuts, serrano ham, clams, parsley, crusty bread

Taken from www.food.com/recipe/clams-in-olive-oil-with-jamon-and-pine-nuts-367959 (may not work)