Name: Clams with jamón and sherry
Yield: Serves 2
Cuisine: Spanish
Ingredients: 1½ teaspoons plain flour (optional); 50 ml Oloroso or Amontillado sherry; a handful of roughly chopped fresh parsley; 2 bay leaves; flaked sea salt (optional); 50 g offcuts of Jamón Iberico, sliced thinnish and cut to roughly the same shape as a postage stamp (use sliced jamón if offcuts are unavailable); ½ medium onion, finely diced; 50 g unsalted butter or 50 ml olive oil; ground black pepper; a splash of sherry vinegar (optional); 700 g fresh clams; 2 medium cloves of garlic, very, very finely sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I have a serious appetite when it comes to clams. Give me one plate and I’ll order another. This is probably my favourite way to eat them, a very popular dish from Spain. It reminds me of little restaurants you may find in side streets. Those hot afternoons, one arm dangling over the back of a wooden chair, wilting with the combination of cold beer and hot sun, with that wonderful feeling of no hurry. Lots of little plates, scrumpled-up paper napkins and a crumb-strewn table - all the signs