2 tbsp. olive oil
1/4 lb. onion, finely chopped
1/2 c. (about 2 oz.) cubed cured ham, cut from an 1/8 inch thick slice
2 tbsp. semi-sweet (oloroso) Spanish sherry
1 doz. very sm. clams

Heat the oil in a skillet, saute the onion for a minute, then cover and cook very slowly until the onion is tender but not colored, about 15 minutes. Stir in the ham, then add the sherry and the clams. Turn the heat up to medium, cover and cook, removing the clams as they open. Return them to the sauce, making sure the clam meat is covered by the sauce. May be prepared ahead.