Clams with Pork, Peas and Sherry

by Sophie McComas

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

You'll need

  • 500g fresh clams
  • 2 tbs olive oil
  • 2 fresh pork sausages, meat removed from casing
  • 2 French shallots, thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • ½ cup peas (fresh or frozen are good)
  • ½ tsp smoked paprika
  • 1 cup dry sherry, like Fino or Manzanilla (use the good stuff, not cooking sherry)
  • handful chopped parsley and a squeeze of lemon to garnish

Here's how

  1. Rinse the clams under fresh water to remove any grit or sand.
  2. Heat olive oil in a large frying pan over a medium to high heat.
  3. Add the sausage meat, shallots and garlic and stir with a wooden spoon to break up the sausage into small chunks. Leave to caramelise a little, stirring only occasionally. When browned and cooked through, add peas and clams and stir to combine. Let the clams pick up a little heat, then deglaze the pan with the sherry. Cover the pan with a lid and let the clams steam for a minute or two until they all open up.
  4. Take off the lid and cook for another minute or so, letting the sauce reduce a bit. Taste and adjust seasoning if you need to, but it’ll already be pretty salty from the clams and sherry.
  5. Remove from the heat, add parsley and a good squeeze of lemon and serve in bowls immediately with some crusty bread.

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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