Add crispy chorizo for texture and fino sherry for deep flavour to sweet clams for a special yet simple supper
I love clams, whether served with jamon or just on their own with a splash of sherry or white wine. I always thought that chorizo would overpower the delicate sweetness of the clams, but to my delight, I was wrong – this is a must-try. The crispy chorizo adds a lovely texture and the smoky flavour from the pimenton de la vera is a perfect match for fino sherry.
Serves 4
clams 1kg
chorizo picante 75g, chopped into 1cm cubes
extra-virgin olive oil 1 tbsp
onion 1 small, finely chopped
garlic 1 clove, finely chopped
thyme a large sprig
fino sherry 100ml
crusty bread to serve