Manila Clams With Serrano Ham And Parsley Oil

Ingredients

• 2 cups (packed) flat-leaf parsley leaves
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 4 plum tomatoes (1 pound), halved and cored
• 3 tablespoons extra-virgin olive oil
• 3 large garlic cloves, minced
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• Four 8-ounce bottles of clam juice
• 4 dozen Manila or littleneck clams
• 2 ounces thinly sliced serrano ham or prosciutto, julienned
• 2 tablespoons coarsely chopped flat-leaf parsley

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