Spanish Style Clams
Clams, sherry and chorizo come together in this tasteful Spanish classic. The dish is a feast for the eyes yet deceptively easy to make. Enjoy every bite al fresco on a warm summer’s day. Serve with roughly torn crusty bread to dunk in the rich, oily juices. If fresh clams are unavailable use frozen clams or cockles.
Ingredients: Serves 2
• Serves 2 as a main course or 4 as a starter
• 1 tbsp olive oil
• 1 large shallot, very finely chopped
• 300g good quality cooking chorizo, roughly chopped into small cubes
• 1kg clams, soaked in cold water and scrubbed clean
• 100ml dry sherry
• Handful of fresh flat leaf parsley, roughly chopped
Method:
Heat the oil in a sauté pan and add the shallots. Cook for a couple of minutes until beginning to soften. Add the chorizo and cook for 3 minutes over a medium heat until the oil is released and the chorizo is beginning to crisp around the edges. Add the clams and sherry, give the pan a shake and cover with a lid or foil.
Turn up the heat for about 3-4 minutes until the clams have opened. Take off the heat, remove any unopened clams and add a generous handful of parsley. Serve hot.
