Rinse the clams thoroughly under running water, then soak for 30 minutes in salted water.
Cut the ham into thin strips.
Peel the garlic cloves, degerm and mince.
Drain the clams, put them in a casserole dish, cover and put on high heat, cook for 3 to 4 minutes until the shells are all open.
Remove them from the pot and keep them warm. Filter the cooking juices.
Pour the oil into the casserole, add the ham, cook for 2 minutes over medium heat, then add the garlic and continue cooking for 2 minutes. Add the wine, reduce for 2 minutes over high heat, then add the clam juice, cook for another 2 minutes. Salt and pepper from the mill.
Add the parsley and clams, mix and heat for 2-3 minutes.
Arrange in soup plates, sprinkle with poppy seed.
Serve immediately.
