4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
100g thinly sliced serrano ham, chopped
4 fresh bay leaves
1kg 4oz small clams,
½ tsp plain flour
150ml oloroso sherry
2 tbsp chopped flatleaf parsley
1.Heat the olive oil in a large, lidded saucepan over a medium heat. Stir in the onion, garlic, ham and bay leaves and cook very gently without browning, stirring intermittently, for 10 minutes or until the mixture is soft and sweet.
2.Meanwhile, wash the clams under cold running water, discarding any that dont show signs of closing when squeezed gently.
3.Stir the flour into the onion mixture. Increase the heat and add the clams and sherry. Cover with the lid and cook over a high heat for 23 minutes, shaking the pan regularly, until the clams just open (discard any clams that do not open). Stir in the parsley.