1 1/2 cups best-quality extra-virgin olive oil 2 small cloves garlic, sliced lengthwise 3/4 cup pine nuts 3 to 4 ounces serrano ham or prosciutto in one piece, finely diced 3 pounds small clams, such as cockles, Manilas or littlenecks, scrubbed 2 to 3 tablespoons minced flat-leaf parsley Crusty bread

Step 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.

Step 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.

Step 3Serve 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.)

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