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