Ingredients
3tbspextra virgin olive oil
1onion
1cupserrano ham,or prosciutto, (2 oz), finely diced
2clovesgarlic
1tbspfine dry bread crumbs
2cansbutter beans with their liquid
1pinchdried thyme
1bay leaf
1pinchsaffron threads
2tbspwater
freshly ground pepper
littleneck clams
2tbspflat leaf parsley,finely chopped
Preparation
In a large deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat for about 3 minutes until softened.
Add the ham and garlic and cook for 1 minute.
Stir in the bread crumbs, then add the beans and their liquid along with the thyme and bay leaf and bring to a boil.
In a small bowl, crush the saffron threads into the water. Add to the beans and season with pepper.
Simmer the soup over low heat for 15 minutes.
Increase the heat to high, add the clams and their reserved liquor and cook for 3 minutes. Discard the bay leaf.
Sprinkle the soup with the parsley and serve.
