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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

SERVES 4

INGREDIENTS

Place the clams in a bowl under cold running water forfive minutes. Discard any that won’t

1kg clams

close.

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 haven’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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Your free monthly property and lifestyle magazine in available in hundreds of outlets throughout Dorset & Hampshire.

House & Lifestyle | 206  

Your free monthly property and lifestyle magazine in available in hundreds of outlets throughout Dorset & Hampshire.

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