&nsbp;
Search
Close
Outlet Sale! Up to 30% OFF Stock Wood-Fired Ovens! SHOP NOW

Clams with Sherry and Iberico Ham

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

I LOVE this recipe. The flavoured ham oil coats the clams beautifully and acts as a seasoning agent, whilst the fino sherry brings the whole dish to life. I love cooking with sherry and this is a simple example of how well sherry tastes in sauces. You can use dark sherries such as amontillado and oloroso on roasted meats, dark gravy sauces and marinades whilst fino and manzanilla sherries work well with seafood and creamy sauces. The creamy but full bodied flavour from the fino sherry, contrasts incredibly well with the sweet clams and salty iberico ham. An easy tapas dish, that looks good and tastes better.

Ingredients

  • 500g fresh clams
  • 2 tbsp of extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 50g iberico ham, finely chopped
  • 100ml fino sherry
  • 1 tbsp finely chopped fresh flat leaf parsley

Method

  • Pre-heat your wood-fired oven to to 200°C/400°F
  • Heat 1 tablespoon of the oil in a medium sized frying pan and place in the oven to heat up. Add the iberico ham and fry on a gentle heat until crispy. About 2 minutes. Drain and set aside.
  • In the same pan, heat the remaining oil with the chopped garlic. Once the garlic starts to jump, add the clams and stir well to coat them in the garlic oil. Pour the fino sherry, bring the liquid to the boil, cover with a lid and cook on a medium heat until the clams open. It takes about 4 minutes.
  • Once opened, add the chopped parsley, stir well and serve immediately, sprinkling the dish with the crispy ham

Latest Recipes

Pork Souvlaki Skewers with Tzatziki

Goat’s Cheese, Caramelised Onion and Fig Pizza

Wood-Fired Tarte Tatin

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)