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We also love sherry in cooking especially in this clam dish with an extra hit of Spanish flavours with some cubed jamon and a little smoked paprika. Salud! • 1kg clams


• 2 medium onions, peeled and finely chopped • 120g cubed Spanish air-dried ham • 2tbsp olive oil • 120ml Manzanilla sherry • 1tsp sweet smoked paprika • 4tbsp crème fraiche • 2tbsp chopped fresh parsley • Salt and pepper


Serves 2 1. Wash the clams thoroughly in several rinses of cold water and allow to drain through a colander. 2. Heat a large wide pan on the hob and when it’s hot add the olive oil. 3. Add the onions and ham with a good pinch of salt and cook until the onions are softened and just starting to colour. 4. Stir in the parsley, the smoked paprika and a good pinch of pepper and pour in the sherry. Reduce the liquid by half and stir in the crème fraiche. 5. Add the washed clams and put the lid on the pan. 6. Steam the clams until they have opened up. 7. Serve the clams with the sauce and some good bread to mop up all the juices.


& Lunchtime Seafood Kitchen Te Frehet Local Fih Seafood workshops can be arranged


01803 832101 • 07866 706621 The Old Market Square, Dartmouth


info@wildfooddevon.co.uk www.wildfooddevon.co.uk


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