Clams With Sherry

• 3 tablespoons olive oil
• 1 large shallot, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 2 lbs steamer clams, fresh
• 34 cup dry sherry (NOT sweet or cream sherry, or cooking sherry)
• 1 sprig fresh thyme
• fresh ground black pepper
• 6 ounces jamon serrano, diced (or prosciutto)
• 14 cup flat leaf parsley, chopped

1. In a large Dutch oven with a lid, heat the oil over medium heat.
2. Turn heat to low and saute the shallot and garlic, just until soft.
3. Do not let them brown.
4. Turn heat back up and add the clams and sherry and bring to a boil, to let some of the alcohol evaporate.
5. Add the thyme and pepper and cover with lid.
6. Leave clams for 2 minutes.
7. Check to see that most of them are open.
8. Continue cooking up to 4 minutes until they are open.
9. Remove pan from heat.
10. Discard any clams that have not opened.
11. Add ham and parsley and serve immediately, from the pan.

olive oil, shallot, garlic, steamer clams, sherry, thyme, fresh ground black pepper, jamon serrano, flat leaf parsley

Taken from www.food.com/recipe/clams-with-sherry-483030 (may not work)