Spanish Clam Soup

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:

1. In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams.
2. 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.
3. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
4. In another large pot, heat oil over medium.
5. Add parsnips, bell pepper, ham, Chile, and garlic; cook, stirring occasionally, until golden brown.
6. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes.
7. Add paprika, clam broth, and clams. Heat through and serve, with bread.

Recipe by Martha Stewart