L E F T Clams and chorizo | PA Photo/Emma Lee
FO O D & D R I N K | R EC I P ES BY J O S E P I Z A R R O
Clams with Chorizo
Place the clams in a bowl under cold running water forfive minutes. Discard any that wonâ€™t
75g chorizo picante, chopped into 1cm cubes
In a lidded saucepan over a high heat, cook the chorizo in a little olive oil for six minutes, until
1tbsp extra-virgin olive oil
caramelised. Using a slotted spoon, remove the chorizo from the pan and place in a bowl.
1 small onion, finely chopped 1 garlic clove, finely chopped
Add the onion, garlic and thyme sprig to the chorizo fat in the pan and fry for 10 minutes,
Large sprig of thyme
or until softened. Increase the heat, add the clams and chorizo back to the pan, pour in the
100ml fino sherry
sherry, then cover with a lid. Cook for three minutes, or until all the clams have steamed open, discarding any clams that havenâ€™t.
To serve: Crusty bread
J U LY 1 9
Tip into a large bowl and serve with crusty bread to mop up the juices.
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