3 tbsp. olive oil
1 med. Onion, finely chopped
3 oz prosciutto ham; diced
1/4 cup dry sherry
3 dozen littleneck clams

Preparation:

Warm the oil over moderately high heat. Add onion and sauté for 1
minute.

Reduce heat to low, cover skillet and cook slowly for 15 minutes,
until the onion is tender.

Stir in the ham. Add the sherry and clams. Increase the
heat to moderate, cover and cook until the clams open, about 5
minutes.