Ingredients
1 1/2 cups dry white wine
8 sprigs thyme
4 pounds littleneck clams, scrubbed and rinsed
6 tablespoons extra-virgin olive oil
2 medium parsnips, peeled and diced
1/2 medium red bell pepper, diced
6 thin slices serrano ham or prosciutto, finely chopped
1 red serrano or red finger hot chile, split open lengthwise
6 cloves garlic, smashed
1/2 teaspoon sweet smoked paprika
6 thick slices crusty bread, toasted
Preparation
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.
