We sometimes find clams hard to find, but can’t resist them when we do. Here they’re cooked with dry sherry and salty serrano ham – a super combination.
Wine Suggestion: we were tempted to have a glass of the Fino sherry with this and weren’t disappointed. Fino and it’s alter ego Manzanilla have a purity and focus that suit this dish while retaining that classic umami saltiness that the clams and serrano also bring. A taste of the Altantic coast in southern Spain.
Clams with fino sherry and serrano ham – serves 4 as a light dish
- 1 tbsp olive oil
- ½ onion, very finely chopped
- 500g clams, rinsed well and discard any open ones that won’t close when sharply tapped
- 50g serrano ham
- 2 cloves of garlic, finely chopped
- 100ml fino sherry
- a handful of flatleaf parsley, roughly chopped
Heat the oil in a medium pan with a lid and cook the onion for about 5 minutes to soften. Add the ham and garlic and cook for another minute.
Add the clams to the pan with the sherry and bring to the boil, cover and cook for 4-5 minutes or until the clams have opened (chuck any that don’t open). Serve immediately with the parsley.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 