Armona inspired Clams with white wine and garlic

• 2 slices parma ham
• 1 tablespoon olive oil
• 6 garlic gloves , smashed
• 1/3 cup parsley 
• 1/2 spoon hot pepper flakes
• 1/2 cup white wine
• 2 lbs  clams 

Directions:

1. Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
   
   
2. Remove to paper towel to drain.
   
   
3. To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
   
   
4. Sprinkle with prosciutto and remaining parsley.
   
   
5. Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
   
   
   We have just come back from an amazing holiday on the island of Armona in Portugal. We found a new pastime on the beach-clam hunting!
   
   
   You get a container of seawater (to place your clams in) and dig with your hands just where the sea meets the shore and hey presto there are hundreds of them. You need to keep them in salt water for a while then change that water frequently with fresh water to let them dispel the sand from the shell.
   
   
   
   
   
   Absolutely yummy and free!