Clams with Crispy Ham and Butter Beans

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1. 1Step 1: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Arrange half the ham slices in a single layer and cook, turning once or twice, until crisp, about 3 minutes. Transfer the ham to paper towels using tongs, leaving the fat in the pot. Let drain, then repeat with the remaining ham. Set aside.
2. 2Step 2: In the same pot, add the onions and garlic and cook over medium heat, stirring occasionally, until slightly softened but not colored, about 3 minutes. Stir in the tomato paste and paprika and cook, stirring often, until the paste turns dark brick red, about 2 minutes. Pour in the wine and bring to a simmer, cooking until reduced by half, 2 to 3 minutes. Add the clams, cover, and cook, shaking occasionally, until the clams open, 3 to 7 minutes depending on size. As they open, transfer them to a large bowl with a slotted spoon. Discard any that stay closed.
3. 3Step 3: Lower the heat to medium-low. Add the beans to the pot and stir, letting them soak up some of the broth, until warmed through, 1 to 2 minutes. Return the clams to the pot and remove from heat. Scatter half the parsley over and toss to combine.
4. 4Step 4: Spread aioli over the toasted bread and place in bowls. Ladle the clam mixture over the toast. Top with the remaining parsley. Crush the reserved crispy ham and scatter it over the top.