Rinse the clams thoroughly under cold running water, then soak them in salted water for 30 minutes to purge any grit.
Cut the country ham into thin strips.
Peel the garlic cloves, remove the germ, and finely mince.
Drain the clams and place them in a large casserole dish. Cover and cook over high heat for 3-4 minutes until all shells open. Remove the clams, keeping them warm, and strain the cooking juices.
Heat the olive oil in the same casserole over medium heat. Add the ham strips and cook for 2 minutes. Stir in the minced garlic and cook for another 2 minutes. Pour in the white wine, reduce for 2 minutes over high heat, then add the strained clam juices. Simmer for 2 more minutes. Season with salt and pepper to taste.
Return the clams to the pot along with the chopped parsley. Gently mix and heat through for 2-3 minutes.
Divide into warm soup plates, sprinkle with blue poppy seeds, and serve immediately for the best flavor.
