75g chorizo picante, chopped into 1cm cubes
1 tbsp extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
large sprig of thyme
100ml fino sherry
Place the clams in a bowl under cold running water for five minutes. Discard any that won’t close.
In a lidded saucepan over a high heat, cook the chorizo in a little olive oil for six minutes, until caramelised. Using a slotted spoon, remove the chorizo from the pan and place in a bowl.
Add the onion, garlic and thyme sprig to the chorizo fat in the pan and fry for 10 minutes, or until softened. Increase the heat, add the clams and chorizo back to the pan, pour in the sherry, then cover with a lid. Cook for three minutes, or until all the clams have steamed open, discarding any clams that haven’t.
Tip into a large bowl and serve with crusty bread to mop up the juices.