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Clams with chorizo
Serves 4 Starters and mains
Ingredients
- 1kg clams
- 75g chorizo picante, chopped into 1cm cubes
- 1tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large thyme sprig
- 100ml fino sherry
- crusty bread, to serve
Method
Place the clams in a bowl under cold running water for 5 minutes. Discard any that won’t close.
In a lidded saucepan over a high heat, cook the chorizo in the olive oil for 6 minutes, until caramelised. With 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, put the clams and chorizo back in the pan, pour in the sherry, then cover with a lid. Cook for 3 minutes, or until all the clams have steamed open, discarding any that haven’t.
Tip the clams and chorizo into a bowl and serve with crusty bread.
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