“I love clams, whether served with jamon or just on their own with a splash of sherry or white wine,” says restaurateur and chef, Jose Pizarro. “I always thought that chorizo would overpower the delicate sweetness of the clams, but to my delight, I was wrong – this is a must-try.
“The crispy chorizo adds a lovely texture and the smoky flavour from the pimenton de la Vera is a perfect match for fino sherry.”
Clams with chorizo
Equipment
- Saucepan with lid
- Bowl
- Slotted spoon
Ingredients
- 1 kg clams
- 75 g chorizo picante chopped into 1cm cubes
- 1 tbsp extra-virgin olive oil
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- large sprig of thyme
- 100 ml fino sherry
To serve
- crusty bread
Method
- Place the clams in a bowl under cold running water for five minutes. Discard any that won’t close.
- In a lidded saucepan over a high heat, cook the chorizo in a little olive oil for six minutes, until caramelised. Using a slotted spoon, remove the chorizo from the pan and place in a bowl.
- Add the onion, garlic and thyme sprig to the chorizo fat in the pan and fry for 10 minutes, or until softened. Increase the heat, add the clams and chorizo back to the pan, pour in the sherry, then cover with a lid. Cook for three minutes, or until all the clams have steamed open, discarding any clams that haven’t.
- Tip into a large bowl and serve with crusty bread to mop up the juices.
Nutrition
Andalusia: Recipes From Seville And Beyond by Jose Pizarro, photography by Emma Lee, is published by Hardie Grant.
How to make Gennaro Contaldo’s spirali pasta with citrus pesto
Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.
