1 kg of fresh clams
200 grams of chopped Iberian ham
2 spring onions
1 glass of Oporto wine
Extra virgin olive oil
Add oil in a clay pot and fry the onions finely chopped. Add the pieces of ham, seasoned with rosemary, salt and pepper.
Add the clams and the glass of Oporto and cook 5 minutes. When the clams are open, remove them from the fire and serve them in the same pot with rosemary sprinkled on top.