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Recipe for :

Steamed Clams

This recipe for Steamed Clams has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

Clams are a lovely alternative to mussels. The soft meaty flesh is perfect in salads or as an appetiser. The flavour is such that they are best steamed with a minimum of other ingredients.

Ingredients for Steamed Clams

1 kilo fresh clams
Handful fresh chopped parsley
Water
Salt

How to make Steamed Clams

  • Clean the clams by rinsing in cold water
  • Place in a large pan with the chopped parsley, a little salt and about an inch or two of cold water.
  • Steam with the lid on for about 5 minutes until all the shells have opened.

Note:

Clams can also be eaten raw like oysters with a pinch of salt and a squeeze of lemon juice. However, when you see them moving around in the pan before cooking, it is probably more appetising to eat them cooked!

Serves 4

Steamed Clams Steamed Clams
Steamed Clams Steamed Clams

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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