Clams with Sherry and Serrano Ham

Pair with Fino

Fino Sherry is world famous for being the best wine to pair with jamón and also with seafood, therefore you can't go wrong with this pairing recommendation.

Ingredients

1 kg 
Clams
100ml  
Olive Oil
5  
Garlic cloves, finely chopped
Shallot or 1/2 Spanish onion, finely chopped
6  
Slices jamón Serrano (cured ham), roughly chopped
1 tsp 
Plain flour
1 tsp 
Hot pimentón
150ml  
Fino Sherry
1 tbsp 
Freshly chopped flat-leaf parsley
Garnish 
Sea salt and freshly ground black pepper

Directions

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, broken or don’t close when tapped firmly.

Heat the oil in a large frying pan (wide enough to hold all the clams) over a medium heat and add the garlic, onion and jamón. Cook until the onion is translucent, but not coloured.

Add the flour and pimentón and stir-fry for 20 seconds to cook the flour.

Add the sherry, stirring all the time and then quickly flambé by setting light to the pan using a lighter or long matches.

If you don’t want to flambé the sherry don’t worry, just cook for 1 minute so that the alcohol evaporates.

Add the cleaned clams to the pan, turn up the heat and shake the pan vigorously, tossing the clams a couple of times.

Season to taste and stir in the parsley, cover with a lid and cook for 2–3 minutes until the clams are fully opened (throw away any that remain closed).

Stir again before serving with lots of fresh bread to soak up the sauce.

Omar Allibhoy , The Tapas Revolution.Printed by Ebury Press. London United Kingdom Visit Website
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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

 

Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Omar Allibhoy , The Tapas Revolution.Printed by Ebury Press. London United Kingdom Visit Website
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