Recipe

Clams with tomatoes, pancetta, paprika and sherry

New Zealand clams are exquisite – plump, moist and sweet tasting. Sherry makes this dish, but if you don’t have any, use a full bodied white wine such as chardonnay. And for more buzz, use the hot variety of smoked paprika rather than the sweet, or add a few chilli flakes.

May 31, 2010 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Makes 4 Item
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Ingredients

Clams with tomatoes, pancetta, paprika and sherry
  • 1 kilogram small new zealand clams
  • 1 tablespoon extra-virgin olive oil
  • 50 gram pancetta, cubed
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon smoked paprika
  • 200 millilitre canned crushed tomatoes
  • 1/2 cup water
  • 1 tablespoon fino (dry) sherry
  • 1 tablespoon chopped parsley

Method

Clams with tomatoes, pancetta, paprika and sherry
  • 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.

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