Spanish Clam Soup

A nice fall seasonal soup. For some reason I felt the need to cook clams, so:

Littleneck Clam Soup with Beans, Kale, and Saffron

TOTAL TIME: 30 MIN
SERVES: 4

3 dozen littleneck clams—scrubbed
1 cup white wine
Pinch Thyme
Water
Large pinch of saffron threads
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 cup ham, small dice
2 large garlic cloves, finely chopped
1 tablespoon fine dry bread crumbs
Two 15-ounce cans cannelini beans with their liquid
1 small bunch kale, chopped
1 tsp dried thyme
1 bay leaf
Freshly ground pepper
A handful flat-leaf parsley, finely chopped

Note: Don't add salt anywhere except maybe a little with the onions - the ham and clams should be plenty salty.

In a large pot, steam clams until they are done with white wine, water, and a pinch of thyme. Shuck clams and reserve. Separately reserve the cooking liquid.
Bloom saffron in a few Tablespoons of the warm clam liqueur.

In a soup pot, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 3 minutes. Add the ham and garlic and cook for 2 minutes. Stir in the bread crumbs, then add the beans and their liquid along with the thyme and bay leaf and bring to a boil. Add saffron mix and clam liquid to the beans and season with pepper. Add kale and simmer for 15 minutes.

Increase the heat to high, add the clams and their reserved liquor and cook for a minute. Discard the bay leaf.

Sprinkle the soup with the parsley and serve with bread for dipping.