Clams in White Wine with Jamon
- 1 tbsp olive oil
- ½ finely chopped onion
- 500g fresh clams
- 50g jamon Iberico or similar
- 2 chopped garlic cloves
- 100ml dry white wine
- Chopped parsley
- In a saucepan, cook the onion in the oil for 5 mins. Meanwhile, rinse the clams and discard any open ones which won’t close after a sharp tap. Add the ham and garlic to the pan, cook for 1 minute, then add the clams and wine and cover. Simmer for 5 mins or until the clams have opened (discard any that remain closed), then serve sprinkled in parsley with some crusty bread.
15 mins
Serves 4 as a Tapas dish