Spanish Baked Clams with Serrano Ham
Equipment
- roasting pan
- small skillet
Ingredients
- 1½ dozen medium clams
- 1 tablespoon olive oil
- 2 tablespoons finely chopped onion
- 1 garlic clove finely chopped
- 6 tablespoons bread crumbs
- 2 tablespoons finely chopped Serrano Spanish cured mountain ham or prosciutto
- 1 teaspoon dry sherry such as Fino
- ¼ teaspoon fresh lemon juice
- Salt
- Freshly ground black pepper
- ¼ teaspoon ground paprika
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Unsalted butter
Instructions
- Preheat the oven to 350°F (175°C).
- Unseal the clams with a knife and place them in a roasting pan.
- Bake, removing the clams as they open.
- Discard any unopened clams.
- Chop the clam meat and reserve half of the shells.
- Keep the oven on.
- Heat olive oil in a small skillet over medium heat.
- Add the onion and garlic, cooking and stirring until the onion is wilted and transparent, about 5 minutes.
- Stir in all the remaining ingredients except the butter.
- Add the clam meat and cook until heated through.
- Clean the reserved shells thoroughly.
- Fill each shell with the clam mixture and dot with butter.
- Arrange the filled shells in the roasting pan and bake for about 10 minutes or until lightly browned.
- Serve these Spanish Baked Clams with Serrano Ham hot, delighting your guests with a burst of enticing flavors.
Notes & Wine Advice
Wine Pairing:
Pair this dish with a Spanish Rioja or Tempranillo. Their medium body and fruity notes will complement the savory flavors of the Serrano ham and the richness of the clams, creating a perfect balance on the palate. Alternatively, a crisp Spanish Cava would provide a refreshing contrast to the indulgent flavors of the dish, enhancing the overall dining experience.Nutrition values
Calories: 160 kcal | koolhydraten: 8 g | Eiwitten: 8 g | Vet: 8 g | Suiker: 1 g