Title: Spanish clams
 Categories: Appetizers, Dips, Salads
      Yield: 4 Servings
 
      3 tb Olive oil
      1 md Onion -- finely chopped
      3 oz Prosciutto ham -- diced
    1/4 c  Dry sherry
      2    Dozen
           Cherrystone clams
 
  Warm the oil over moderately high heat.  Add onion and saute 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. Serve hot.