This simple recipe marries serrano ham, sweet sherry and seafood beautifully. Serve with bread and other taps dishes.
Heat the olive oil in a large, lidded saucepan over a medium heat. Stir in the onion, garlic, ham and bay leaves and cook very gently without browning, stirring intermittently, for 10 minutes or until the mixture is soft and sweet.
Meanwhile, wash the clams under cold running water, discarding any that don’t show signs of closing when squeezed gently.
Stir the flour into the onion mixture. Increase the heat and add the clams and sherry. Cover with the lid and cook over a high heat for 2–3 minutes, shaking the pan regularly, until the clams just open (discard any clams that do not open). Stir in the parsley.
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