Clams with ham and sherry

Frying onions, garlic and serrano ham, poured in the sherry, threw in the clams, turned up the heat and upward rose, the smells that set me on this prose.  Amongst the mahogany and velvety sea, the clams fell open seductively, the salty, nutty aromas, they said, 'Make sure you mop up this sauce with bread.'