Clams with sherry & Serrano ham

Sweet clams and salty ham is a wonderful thing, and so quick to make – this tapa is ready in minutes. Use white wine if you don’t have any fino sherry to hand.

Serves 4 Prep 5 mins Cook 10-15 mins

1 tbsp olive oil

1/2 onion, very finely chopped

500g fresh clams

50g Serrano ham

2 garlic cloves, finely chopped

100ml fino sherry handful of parsley, roughly chopped

1 In a medium pan with a lid, heat the oil and cook the onion for 5-7 mins to soften. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.

2 Add the clams to the pan with the sherry, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that haven’t). Serve immediately, sprinkled with parsley.

PER SERVING 153 kcals, fat 5g, saturates 1g,

carbs 5g, sugars 2g, fibre 1g, protein 15g, salt 1.8g