Marcus Wareing combines the wonderful duo of ham and clams for this authentic Spanish recipe. Serve with fresh bread drizzled in olive oil for the perfect finish.
Ingredients
Method
- Warm a large pan on the stove and add a generous glug of oil.
- Once the oil is hot, remove from the stove and add the shallots, garlic and half of the ham, mixing for a minute before putting the pan back to the heat to sweat the ingredients down for around 4-5 minutes, adding a pinch of salt and a twist of pepper.
- Add the washed clams to the pan with a good glug of sherry. Cover with a lid and allow to cook until the clams have opened up, adding more sherry for an extra kick if desired.
- Use a strainer to scoop out the clams, ham and shallots and set aside. Then add the fresh herbs to the remaining sauce in the pan, with another glug of olive oil and the fish stock. Bring up to the boil then take immediately off the heat, adding a squeeze of fresh lemon.
- Pour the sauce over the clams, using the remaining fresh ham to garnish. Serve with some slices of fresh bread and drizzle with olive oil.
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