Almejas con jamón | Clams with Spanish ham

Clams, garlic, paprika, jamón and wine… what could be more irresistible? One of the very few dishes that takes longer in eating it than to cook it. And don’t forget the bread!

 INGREDIENTS

• 250 g Clams

• A drizzle of extra virgin olive oil

• 2 Garlic cloves, sliced

• 1 slice Jamón serrano, thinly sliced

• 1 pinch hot Paprika

• A shot of white Wine

• 1 tbsp Chive, finely chopped

• Salt and Pepper

Preparation

1 Start by soaking the clams in cold water for about 20 minutes to allow them to release any sand trapped in their shells. Rinse thoroughly under cold water and discard any that are open or broken.

2 Heat the oil in a small saucepan (wide enough to hold all the clams though) over a medium heat. Pour the oil, add the garlic and fry for a minute. Add the jamon and fry all together for another minute stirring frequently.

3 Add the paprika and stir-fry for 20 seconds. Add the salt, pepper, clams and most of the chive. Saute for 15 seconds and pour the white wine. Saute a couple of times, let the alcohol burn for 30 seconds and cover the saucepan with a lid. Toss the clams a couple of times in the next 2 minutes. Remove the lid and add the remaining chive. The clams should all be open and cooked by now (throw away any that remain closed). Stir again before serving with lots of fresh bread to soak up the sauce.