Clams with Pork, Peas and Sherry: It's the law

by Sophie McComas

The fish market in Cadiz in insane. The city is located right on a stretch of the Andalucían coast called the Costa de Luz and is one of the best spots ever to eat fresh (and fried) seafood. The fish market runs for two slippery aisles down the centre of the main Mercado Central and glimmers with stainless steel and fish scales. At the mollusk man’s stall, big trays of clams and mussels squirt spurts of salty water into the air. Some are as small as your pinkie fingernail, while others fit snugly in the palm of your hand.

The fish market runs for two slippery aisles down the centre of the main Mercado Central and glimmers with stainless steel and fish scales.

This dish uses a medium-sized clam as they’re meatier than the smaller kinds. If you can find a spicy sausage I’d go with that, but there’s not much chilli to be found here in Spain so I’ve stuck with a fresh seasoned pork sausage and have added a little paprika for smokiness.

Cadiz is right near the city of Jerez, the home of sherry in Spain, so I’ve used a salty, briny manzanilla here as a savoury way to create the sauce. If you’re not so big on sherry, it’s totally fine to use a nice dry white wine instead, just make sure you pour a glass to drink with the finished product. It’s the law.

You can view the full recipe here:
Clams with Pork, Peas and Sherry

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About the Author

Sophie McComas

Sophie is a Sydney-based editor and writer with a career that spans food, travel and culture publishing. Previously of Gourmet Traveller WINE magazine and a contributor to ELLE Australia, the Australian Gourmet Traveller Australian Restaurant Guide and Alphabet Journal, Sophie currently the... Read Full Bio

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