Clams with ham and sherry

Description

Clams always look good served in small, deep bowls, like teacups. Put a plate in the centre of the table for everyone to dump their shells on. You might want a bit of bread to mop up the juice.

Ingredients

1kg/2lb small clams
olive oil
2 cloves garlic, chopped
4 tbsp diced Serrano ham or pancetta
125ml/4fl oz dry sherry
small bunch flatleaf parsley, roughly chopped
freshly ground black pepper

Method

Wash the clams thoroughly, discarding any that have broken shells or fail to close when you tap them against the sink. Heat a thin film of oil in a deep saucepan with a lid, add the peeled and chopped garlic, then, before it has time to colour, add the diced ham. Move the ham and garlic around the pan from time to time, letting it colour, then, once all is golden and sizzling, throw in the clams and the sherry. Cover with a lid and leave to cook for two or three minutes, till the clams have opened. Chop the parsley roughly and toss it in. Check the seasoning - it may need black pepper but not salt - then divide between six small, warm bowls.