Fishy delishy! Clams with sherry, smoked pancetta and garlic
From spicy roasted sea bream to these sherry-soaked clams, five ways to make fresh seafood even more succulent.
These delicious clams with sherry, smoked pancetta and garlic are best served with hot bread
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Serves 2 as a main or 4 as a starter
- 25g (1oz) butter
- 1 banana shallot, very finely diced
- 150g (5½oz) smoked, cubed pancetta
- 2 garlic cloves, finely chopped
- 800g (1lb 12oz) clams, cleaned and scrubbed (see tip across the bottom of the page), or use mussels
- 60ml (2¼fl oz) dry sherry, such as Oloroso (from supermarkets)
To serve
- A handful of parsley, finely chopped
- Crusty bread, to serve
Melt the butter in a shallow lidded pan. Add the shallot and pancetta and sauté for a few minutes, until just beginning to colour. Stir in the garlic and cook for a minute more. Add the clams (or mussels) and the sherry.
Stir, then cover with the lid and cook for 5-6 minutes, until they have all opened, discarding any that haven’t.
Transfer to serving bowls and scatter with parsley. Serve hot with bread for mopping up the juices.
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