Clams with Sherry and Ham

Preparation info
  • Serves


    Picadors as a Starter
    • Difficulty


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

By David Loftus

Published 2012

  • About


  • 400g/14oz fresh clams, cleaned
  • 50g/2


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 he