SPANISH INSPIRED CLAMS AND BEANS
Lima beans add a wonderful heartiness
to this clam dish and caramelized onions
add a sweet compliment and contrast to
a topping of salty crisp Jamón Serrano,
(Spanish Serrano ham). The hardest
part about this dish is waiting for the
onions to caramelize without just eating
them up. If you do a large batch of onions
you can refrigerate half and use in other
recipes within a couple of days. You can
find the recipe on my scratch page or click
the link below.
1 cup caramelized onions
1 1/2 cups cooked baby lima beans
2 pieces of Serrano ham
2 -1/4 lb Manilla or little neck clams
4 tbsp olive oil
3 cloves garlic minced fine
1/4 cup capers
Juice from one lemon
1 bay leaf
1 1/2 cup dry white wine
Wash the clams in running water. Discard any shells that are opened or cracked.
Heat the cooked lima beans in a separate pan and keep warm on low.
In a pan fry Serrano ham in a tablespoon of oil until it becomes crisp.
In a heavy pot with a tight fitting lid heat the remaining oil and add the caramelized onion and garlic until the garlic starts to brown a little.
Increase the heat and add the lemon juice, wine and bay leaf and bring to a boil.
Add the clams and cover the pan until the shells open. This only takes 3-4 minutes if using Manilla clams from the pacific. The east coast Atlantic variety takes a few minutes longer.
Add the cooked lima beans and stir them well.
Pour into a serving dish and top with capers and crumbled pieces of crisp Serrano ham. Serve with your favorite crusty bread and something green.