The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Clams with White Rioja Wine and Serrano Ham
May 2022
Reading time 5 minutes
This dish is perfect for sharing or for a starter meal – indulgent, fresh and full of flavour.
Preparation time
15-20 minutes
Cooking Time
10 minutes
  • 1 Kilo of clams (preferably fresh) if not frozen (thaw before cooking)
  • 100 ml of olive oil
  • Small white Spanish onion or shallot finely chopped
  • 4 large garlic cloves, crushed or finely chopped
  • 150 ml of white Rioja wine
  • 6 Slices of Serrano ham
  • 1/2 tsp of hot pimenton or paprika
  • 1/2 tsp of sweet pimenton
  • 1 tsp of plain flour
  • Salt and pepper to taste
  • Garnish with small handful of chopped flat leaf parsley

1. If you are lucky enough to get fresh clams (these can be purchased from supermarket or fishmonger and now online) Soak fresh clams in a large bowl for approximately 20 minutes in cold water so that all the grit can be released. Rinse thoroughly in cold water. Discard any that don’t close after tapping firmly with a metal spoon or and that are broken.  

2. In a large deep-frying pan with lid, heat oil on a medium heat and fry the finely chopped onion, garlic for approximately five mins. Ensure they are not over cooked and brown; onions should be transparent. When cooked add chopped ham. Approximately six minutes.  

3. Keeping it at a medium heat add your pimenton spices and the flour and stir constantly for approximately 30 seconds. Now add your white wine ensuring you are stirring all the time. The wine will fizz keep stirring until all ingredients come together. 

4. Drain clams and add, turn up your heat and stir or shake the clams vigorously making sure they have been mixed in well. Season to taste with salt and black pepper, don’t add to much as your clams are naturally salted and the salt from the ham adds an amazing flavour. The clams will release beautiful juices which will add to the sauce.  

5. Add your chopped parsley to the pan and then place tight fitting lid and cook on medium heat for approximately three minutes or until all your clams have opened. If using frozen clams may only need two minutes. (If you see any clams that have not opened, throw away)! 

6. Give it a last stir and garnish with chopped parsley. Serve into small bowls or individual dishes with some lovely crusty fresh bread and a fresh glass of chilled white wine.

By Michele Rodriguez-Wise

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.