Clams with sherry and iberico ham, Spanish clams recipes Recipes, Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0

Clams with sherry and Iberico ham

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

I LOVE this recipe. The flavoured ham oil coats the clams beautifully and acts as a seasoning agent, whilst the fino sherry brings the whole dish to life. I love cooking with sherry and this is a simple example of how well sherry tastes in sauces. You can use dark sherries such as amontillado and oloroso on roasted meats, dark gravy sauces and marinades whilst fino and manzanilla sherries work well with seafood and creamy sauces. The creamy but full bodied flavour from the fino sherry, contrasts incredibly well with the sweet clams and salty iberico ham. An easy tapas dish, that looks good and tastes better.

15 mins

2 people

Ingredients
Method

500g fresh clams
2 tbsp of extra virgin olive oil
1 garlic clove, finely chopped
50g iberico ham, finely chopped
100ml fino sherry
1 tbsp finely chopped fresh flat leaf parsley

Heat 1 tablespoon of the oil in a medium sized frying pan. Add the iberico ham and fry on a gentle heat until crispy. About 2 minutes. Drain and set aside.
In the same pan, heat the remaining oil with the chopped garlic. Once the garlic starts to jump, add the clams and stir well to coat them in the garlic oil.
Pour the fino sherry, bring the liquid to the boil, cover with a lid and cook on a medium heat until the clams open. It takes about 4 minutes.
Once opened, add the chopped parsley, stir well and serve immediately, sprinkling the dish with the crispy ham

Ingredients

500g fresh clams
2 tbsp of extra virgin olive oil
1 garlic clove, finely chopped
50g iberico ham, finely chopped
100ml fino sherry
1 tbsp finely chopped fresh flat leaf parsley

Method

Heat 1 tablespoon of the oil in a medium sized frying pan. Add the iberico ham and fry on a gentle heat until crispy. About 2 minutes. Drain and set aside.
In the same pan, heat the remaining oil with the chopped garlic. Once the garlic starts to jump, add the clams and stir well to coat them in the garlic oil.
Pour the fino sherry, bring the liquid to the boil, cover with a lid and cook on a medium heat until the clams open. It takes about 4 minutes.
Once opened, add the chopped parsley, stir well and serve immediately, sprinkling the dish with the crispy ham

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Clams with sherry and Iberico ham

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