• 8servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Best-quality extra-virgin olive oil

  2. 2 cups 474ml Garlic cloves - sliced lengthwise (small)

  3. 3/4 cup 177ml Pine nuts

  4. 4 oz 113g Serrano ham or prosciutto in one piece - - finely diced

  5. 3 lbs 1362g / 48oz Small clams - scrubbed

  6. (cockles, Manilas or littlenecks)

  7. 2 tablespoons 30ml Minced flat-leaf parsley - (to 3)

  8. Crusty bread - for serving

Instructions Jump to Ingredients ↑

  1. In 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.

  2. Add 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.

  3. Serve 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.)

  4. This recipe yields 8 servings.

  5. Each serving with 1 tablespoon oil: 361 calories ; 13 grams protein; 3 grams carbohydrates; 0 fiber; 34 grams fat; 5 grams saturated fat; 32 mg. cholesterol; 306 mg. sodium.


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