Name: Clams and ham in chilli sauce (Almejas con jamón)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 300 g (10½ oz) fresh clams, thoroughly cleaned (discard any that do not close); 2 tbsp finely chopped flat-leaf parsley; 2 cloves garlic, minced; salt and pepper to taste; 2 tbsp white wine; 1 medium red chilli pepper, seeded and finely chopped; 60 g (2¼ oz) ham, cut in thin strips; 2 tbsp olive oil for sautéing

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

The classic Catalan combination of sea and mountain ingredients features in this Cal Pep favourite. It is a simple but highly-flavoured dish that can easily be expanded to become a main course. Use mussels if you can’t get hold of clams.

Ingredients

300 g (10½ oz) fresh clams, thoroughly cleaned (discard any that do not close)
60 g (

Method

In a paellera or large frying pan, sauté the clams, ham and chilli pepper in hot oil until the clams begin to open.
Add the garlic, parsley, wine, salt and pepper, and continue to cook for about 2 more minutes. Discard any clams that have not opened. Spoon out into small bowls, pouring the sauce over last, and serve.