Ingredients:
1 ½ cups Dry White Wine
8 sprigs of Thyme
4 lbs. Clams scrubbed and rinsed
6 Tbsp Extra Virgin Olive Oil
2 medium Parsnips peeled and diced
6 thin slices Serrano ham or Prosciutto finely chopped
½ medium Red Bell Pepper diced
6 cloves Garlic smashed
1 Red Serrano or Red Finger Hot Chile split open lengthwise
½ teaspoon Sweet Smoked Paprika
6 thick slices Crusty Bread, toasted
Directions:
In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams.
Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl.
Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
In another large pot, heat oil over medium.
Add parsnips, bell pepper, ham, Chile, and garlic; cook, stirring occasionally, until golden brown.
Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes.
Add paprika, clam broth, and clams. Heat through and serve, with bread.
Recipe by Martha Stewart