Name: Clams With Crispy Ham and Butter Beans
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; 6 slices Serrano ham or prosciutto; 3 spring onions or 1 large shallot, thinly sliced; 6 garlic cloves, thinly sliced; 2 Tbsp. double-concentrated tomato paste; 2 tsp. smoked paprika; 1 cup dry white wine; 4 lb. small clams (such as littleneck or Manila; about 44), scrubbed; 1 15-oz. can butter, cannellini, or other white beans, rinsed; 1 cup coarsely chopped parsley; 1 cup store-bought or homemade aioli or mayonnaise; 4 thick slices country-style bread, toasted

Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.

In this recipe the meat is a seasoning not a main component—that little bit of cured pork is key to bringing depth to the briny, light clams. To serve, place your aioli-slathered toast at the bottom of your bowl before loading it up with clams, beans, and crispy Serrano ham—it will soak up the flavorful broth to ensure you don’t miss a drop. Says Andy Baraghani: “I don’t even use utensils for this meal. I get in there with my hands and end up with clam broth all over my beard. Worth it.”