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Spanish Clams Recipe


30 littleneck clams,
3 tbsp. extra virgin olive oil,
1/4 cup dry sherry,
3 oz. chopped serrano ham,
1 hot red pepper, sliced,
1 small onion, chopped finely,
3 tablespoons olive oil,
1/4 cup finely chopped cilantro,
salt and pepper to taste,
and the juice of 1 or 2 limes.


Heat the olive oil in a large heavy pan over moderately high temperature. Add onion and pepper and saute for 4 minutes. Add the serrano ham and saute for 2 minutes more. Deglaze with the sherry and add the clams. Increase the heat to high, cover the pan and cook until the clams open, about 5 minutes. Discard any unopened clams. Stir in the chopped fresh cilantro and season the clams to taste with salt, pepper and lemon juice. Serve the Spanish clams hot.

Clams need more careful washing than mussels, because they are more likely to have sand or mud inside. Soak the clams for 5 minutes and rinse thouroughly.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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