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.”
Step 1
Heat oil in a large Dutch oven or other heavy pot over medium. Arrange half of ham in pot in a single layer and cook, turning once or twice, until crisp, about 3 minutes. Using tongs, transfer to paper towels, leaving any fat in pot behind, and let drain. Repeat with remaining ham. Set aside.
Step 2
Add onions and garlic to the same pot and cook, stirring occasionally, until slightly softened but without taking on any color, about 3 minutes. Stir in tomato paste and paprika and cook, stirring often, until paste deepens to a dark brick red, about 2 minutes. Pour in wine and cook until reduced by half, 2–3 minutes. Add clams, cover pot, and cook, shaking pot occasionally, until clams open, 3–7 minutes, depending on their size. Transfer clams to a large bowl with a slotted spoon as they open; discard any that don’t open.
Step 3
Reduce heat to medium-low. Add beans to pot and stir, letting beans soak up some of the clam broth, until warmed through, 1–2 minutes. Return clams to pot and remove from heat. Scatter half of parsley over and toss well.
Step 4
Slather aioli over toasts and place in bowls. Ladle clam mixture over toast. Top with remaining parsley. Crush reserved crispy ham and scatter over.
