Clam ‘n’ Ham Tapas
- 1 tbsp quality olive oil
- ½ onion, finely diced
- 500g fresh clams or other shellfish
- 50g serrano ham or similar, roughly chopped
- 2 garlic cloves, finely chopped
- 100ml dry Sherry
- Handful of parsley, roughly chopped
- Crusty bread, to serve
- Soften the onions in the oil in a lidded pan for 5 mins. Rinse the shellfish (remembering to discard any that are open and don’t close when tapped). Add the ham and garlic to the pan, and cook for 1 min.
- Chuck in the clams and the Sherry, and bring to the boil. Cover, cook for 5 mins to steam or until all the clams have opened, then serve immediately with sprinkled parsley.
15 mins
4 serving