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Clams with manzanilla and beans
Clams with manzanilla and beans
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Indulge in a flavorful clam and sherry dish for a culinary adventure.
Ingredients:
  • 2 slices day-old rustic-style bread
  • 120ml olive oil
  • 200ml manzanilla sherry (see note)
  • Pinch saffron threads
  • 4 cloves garlic, thinly sliced
  • 400g can butter beans, drained, rinsed
  • 2kg clams (vongole), rinsed well
  • 125.00 ml torn flat-leaf parsley leaves
  • 80g serrano ham or prosciutto, thinly sliced
Instructions:
  • Trim the crusts off the bread and tear into bite-sized pieces. In a small frying pan, warm 60ml (1/4 cup) oil over medium heat. Add the torn bread and cook for about 3 minutes until golden. Place the cooked bread on paper towels to drain and cool.
  • In a bowl, mix sherry and saffron. In a large saucepan over medium heat, heat the remaining oil. Add garlic and cook for 1 minute until slightly colored. Pour in the sherry mixture, simmer until reduced by half, then add beans and cook until heated. Add clams, cover, and cook for 3-5 minutes until they open. Stir in parsley, ham, and toasted crumbs, then serve promptly.

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