Clam and Mussel Stew with Italian Ham, Walnuts and Leeks

2 tablespoons extra virgin olive oil
4 large leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced on the diagonal and swirled vigorously in a bowl of cold water to remove any grit
2 garlic cloves, chopped
Kosher salt and freshly ground black pepper
16 sun-dried tomatoes (dry, not in oil), cut in half lengthwise and softened in fish stock (preferably) or water
24 littleneck clams, scrubbed
⅔ cup dry white wine
3 cups Fish Stock or 1½ cups clam juice plus
1½ cups high-quality canned low-sodium chicken broth
32 mussels, scrubbed and debearded
¼ pound capocollo, cut into ¼-inch-wide 2-inch long strips
¼ cup chopped fresh flat-leaf parsley
4 thick slices French bread, toasted and rubbed with a garlic clove
2 tablespoons chopped walnuts
1 teaspoon grated lemon zest

This recipe is quite simple once you assemble the ingredients; the entire dish takes less than half an hour to cook.

Heat the olive oil in a large sauté pan over medium heat. Add the leeks and garlic and season with salt and pepper. Cook, stirring occasionally, until tender and translucent, 5 to 7 minutes. Add the tomatoes, clams, and wine. Cover and cook until the clams just start to open, about 4 minutes.
Add the fish stock and mussels. Season with salt and pepper, cover, and cook until the mussels open, about 3 minutes. Add the capocollo and parsley and stir.
Put a slice of toast in each of four warmed bowls. Ladle the shellfish stew over the toast, sprinkle with the walnuts and lemon zest, and serve.