Clams With Sherry Serrano Ham Recipes

CLAMS WITH SHERRY & SERRANO HAM

Steps:

• In a medium pan with a lid, heat the oil and cook the onion for 5-7 mins to soften. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.
• Add the clams to the pan with the sherry, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that haven't). Serve immediately, sprinkled with parsley.

GRILLED CLAMS ON THE HALF SHELL WITH SERRANO HAM

Steps:

• Heat grill. Place clams on the grates of the grill, close the cover and cook until the clams have opened. Place a piece of Serrano ham into each of the clams and drizzle with olive oil. Serve immediately. ;

BAKED CLAMS WITH SERRANO HAM SPREAD

Steps:

• Preheat oven to 400 degrees F.
• In a medium saute pan, saute ham, onion, and tomato. Add tomato sauce and mustard. Cook for 5 minutes. In a food processor, puree ham mixture.
• Cover the clams with the ham spread and bake for 8 minutes.

CLAMS WITH SHERRY

Steps:

• In a large Dutch oven with a lid, heat the oil over medium heat. Turn heat to low and saute the shallot and garlic, just until soft. Do not let them brown.
• Turn heat back up and add the clams and sherry and bring to a boil, to let some of the alcohol evaporate.
• Add the thyme and pepper and cover with lid. Leave clams for 2 minutes. Check to see that most of them are open. Continue cooking up to 4 minutes until they are open.
• Remove pan from heat. Discard any clams that have not opened. Add ham and parsley and serve immediately, from the pan.

CLAMS WITH SHERRY AND OLIVES

Steps:

• In a large Dutch oven or pot over medium-high heat, add the oil and garlic and cook, stirring, until the garlic is golden and fragrant, about 2 minutes. Add the piment d'Espelette and season with salt; cook for 10 seconds more, then stir in the clams, olives, wine, and sherry. Bring to a boil, then cover the pot with a tight-fitting lid, lower the heat to medium-low, and simmer until the clams open, 10 to 12 minutes. Uncover, remove and discard any clams that don't open, and add ¼ cup [10 g] of the parsley to the pot. Stir to combine and transfer to a serving platter. Sprinkle with the remaining ¼ cup [10 g] of parsley. Serve with crusty bread.

CLAMS IN SHERRY SAUCE

Steps:

• Put oil in a deep skillet over medium heat. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
• Add clams, and raise heat to high; cook, stirring, until clams begin to open, 5 to 10 minutes. Move them to a bowl. Add sherry to pan. Cook until slightly thickened, about 5 minutes, and then stir in pepper and butter.
• Return clams to pan, and cook, stirring frequently, 2 to 3 minutes. Put clams on serving dish, and add lemon juice to sauce; taste, and adjust seasoning. Pour sauce over clams, garnish with parsley and serve.