Clams With Sherry

Directions

1. 1
   In a large Dutch oven with a lid, heat the oil over medium heat.
2. 2
   Turn heat to low and saute the shallot and garlic, just until soft.
3. 3
   Do not let them brown.
4. 4
   Turn heat back up and add the clams and sherry and bring to a boil, to let some of the alcohol evaporate.
5. 5
   Add the thyme and pepper and cover with lid.
6. 6
   Leave clams for 2 minutes.
7. 7
   Check to see that most of them are open.
8. 8
   Continue cooking up to 4 minutes until they are open.
9. 9
   Remove pan from heat.
10. 10
    Discard any clams that have not opened.
11. 11
    Add ham and parsley and serve immediately, from the pan.