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
1/4 cup 35% whipping cream
2 tbsp chopped fresh parsley
Prep Time: 10 minutes
Cook Time: 12 minutes
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.