- 2 tsp olive oil
- 2 slices jamón Serrano (see Note) or prosciutto, finely chopped
- ¼ small onion, finely chopped
- 2 garlic cloves, finely chopped
- 500 g clams, purged
- 125 ml (½ cup) dry sherry
- crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Purging time 2 hours
Drink match Delgado Zuleta La Goya Manzanilla, Jerez, Spain (375 ml, $11). This dry, nutty, tangy and almost salty sherry from Southern Spain is great as an aperitif or to accompany meat and seafood tapas.
Heat a large saucepan over high heat. Add oil, jamón and onion, and cook, stirring constantly to prevent onion burning, for 2 minutes or until onion has started to soften and jamón fat begins to render. Add garlic and cook, stirring, for a further minute or until fragrant.
Add clams and sherry, then cover with a tight-fitting lid and cook, shaking the pan constantly, for 2 minutes. If some clams remain unopened, cover and cook for a further 2 minutes or until all have opened.
Divide clam mixture among bowls, pour over cooking liquid and serve immediately with crusty bread.
• Jamón Serrano is a dry-cured Spanish ham, that’s available from delis, select greengrocers and Spanish food shops.