Clams with Sherry and Ham


Preparation info

  • Difficulty


  • Serves


    Picadors as a Starter

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 400g/14oz fresh clams, cleaned
  • 50g/2oz Serrano ham, cut into 5mm/¼inch cubes
  • ½ an onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • 125ml/fl oz fino or manzanilla sherry
  • A Small handful of fresh flat-leaf parsley, chopped
  • Extra virgin olive oil


Check over the clams, discarding any that are open and don’t close when tapped. Heat a large, heavy-based pan until very hot — and make sure you maintain this heat throughout the cooking. Throw in the ham and fry, stirring, for 1 minute. Add the onion and garlic and cook for another minute, stirring constantly. Add the clams and the sherry, cover with a tight-fitting lid and cook over a high heat for 2 minutes, or until the shells have steamed open.

Remove from the heat. Pick out and discard any unopened clams. Scatter with chopped parsley and a good drizzle of olive oil and serve with strong bread for mopping up the juices.