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Clams with ham and sherry (recipes)








Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1kg/2lb small clamsolive oil2 cloves garlic, chopped4 tbsp diced Serrano ham or pancetta125ml/4fl oz dry sherrysmall bunch flatleaf parsley, roughly choppedfreshly ground black pepper



Method



Wash the clams thoroughly, discarding any that have broken shells or fail to close when you tap them against the sink. Heat a thin film of oil in a deep saucepan with a lid, add the peeled and chopped garlic, then, before it has time to colour, add the diced ham. Move the ham and garlic around the pan from time to time, letting it colour, then, once all is golden and sizzling, throw in the clams and the sherry. Cover with a lid and leave to cook for two or three minutes, till the clams have opened. Chop the parsley roughly and toss it in. Check the seasoning - it may need black pepper but not salt - then divide between six small, warm bowls.