This is a dish that showcases the perfect marriage of Tio Pepe with exceptional ingredients, but also Bar 44‘s ethos – to combine Spain’s finest produce with the best local ingredients from their corner of Wales, to make simple beautiful plates of food.
Two of the finest pairings for Fino are cured ham and shellfish, so to combine in one simple dish and also use the Fino in the dish as well as to accompany seems a very sensible idea indeed….
Serves 2-4 as a starter or as a tapa
- 500g fresh clams or cockles, in shell, thoroughly cleaned and washed
- 75g jamón ibérico, thinly sliced
- 125ml Tio Pepe fino sherry
- 1 clove garlic, crushed and fine diced
- 1 banana shallot, finely sliced
- 1 handful of chopped flat leaf parsley
- Arbequina olive oil
- Heat a heavy based pan to a medium heat, add a glug of olive oil along with the garlic. Cook for 30 seconds then add the shallots before the garlic browns too much. Cook the shallots and garlic for 5 minutes stirring regularly until softened and sweet.
- Turn the heat up to high then add the clams and Fino sherry, then cover. Cook for 2 minutes before taking the lid off.
- Once the clams are open they are ready to serve, so discard any that won’t open. Add your parsley, stir, then slot out the clams onto a platter or small bowls. You may want to reduce the sauce/cooking liquor for a minute or 2 before pouring over the clams, then finishing with a good drizzle of fruity arbequina olive oil.
- Serve with some good bread or as part of a tapas feast, alongside a bottle of Tio Pepe that has been chilling in the ice bucket.