Steps
- Cut crusts from bread and tear into small pieces. Heat 60ml (1/4 cup) oil in a small frying pan over medium heat and toss bread for 3 minutes or until golden. Drain on paper towels. Cool.
- Combine sherry and saffron in a bowl. Heat remaining oil in a large, wide saucepan over medium heat, add garlic and cook for 1 minute or until just beginning to colour. Add sherry mixture and simmer until reduced by half, then add beans and cook until heated through. Add clams, cover with a lid and cook for 3–5 minutes, shaking the pan occasionally until clams open. Toss through the parsley, ham and toasted crumbs, and serve immediately.
