White Wine & Saffron Clams with Jamón Serrano


1/4 cup dry white wine

1/4 cup sodium-reduced chicken broth

2 pinches saffron threads

2 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1/2 pkg (3 oz package) Campofrio Jamón Serrano

4 lb littleneck clams, scrubbed

Pinch pepper

1/4 cup 35% whipping cream

2 tbsp chopped fresh parsley

Lemon wedges

Crusty bread


Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 4


Combine white wine, broth and saffron. Set aside.


Slice and dice Serrano into bite size pieces.


Heat oil in large Dutch oven or saucepan set over medium-high heat; cook onion, garlic and Serrano ham for 3 to 5 minutes or until onion starts to soften. Scrub clams; discard any clams that do not close when tapped. Add clams, pepper and reserved broth mixture to Dutch oven.


Cover immediately and steam clams for about 6 minutes or until they start to open. Add cream; cover and cook for 1 to 2 minutes or until all the clams are opened. Remove and discard any clams that remain closed. Stir in parsley. Serve with lemon wedges and crusty bread.


Tip: For a spicy kick, add 1/4 tsp hot pepper flakes or 1 fresh seeded and diced red chili pepper.