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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.

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