- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ onion, very finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g fresh clams
- 50g serrano ham
- 2 garlic cloves, finely chopped
- 100ml fino sherry
- handful of parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
In a medium pan with a lid, heat the oil and cook the onion for 5-7 mins to soften. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.
Add the clams to the pan with the sherry, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that haven’t). Serve immediately, sprinkled with parsley.