Ingredients
Method
1.Rinse the clams then soak them in a sink of cold water for 5 minutes, agitating them from time to time. Transfer the clams without the water to a large bowl. Rinse the sink, then return clams to it and soak in cold water for a few minutes more. If the water is gritty repeat the washing process until the water is clear.
2.Heat olive oil in a pan large enough to hold the clams easily over a medium heat. Add pancetta and cook for several minutes until crisp and golden.
3.Stir in garlic and paprika, or chilli flakes if using. Add canned tomatoes and water. Bring to a gentle bubble, lower heat and cook for 5 minutes.
4.Splash in the sherry, then add the clams, stir, and cover with a lid. Cook for several minutes, stirring once or twice, until the clams have opened; discard any clams that are reluctant to open.
5.Serve in the pot, sprinkled with parsley, or transfer to a serving bowl, sprinkle with parsley and serve.
