Spanish Clams

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.