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Clams in a rich Tomato Salsa

This recipe for Clams in a rich Tomato Salsa has been reproduced courtesy of Orce Serrano Hams -

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

This dish is very popular in tapas bars, it is simple to make but very rich in flavour.

Ingredients for Clams in a rich Tomato Salsa

1 kilo fresh clams
1 kilo fresh ripe tomatoes
1 onion
6 cloves garlic
Handful fresh parsley
Bay leaf
Olive oil
Small glass white wine
Salt and pepper

How to make Clams in a rich Tomato Salsa

  • Peel the onion and garlic. Chop the onion as small as you can and crush the garlic
  • Finely chop the tomatoes and chop the parsley
  • Clean the clams by scrubbing the shells under running water.
  • In a large frying pan, add the onion and garlic and fry gently until the onion begins to soften.
  • Add the tomatoes, bay leaf, half the parsley, wine and season with salt and pepper. Bring to the boil and then reduce the heat and simmer for about 15 minutes until the sauce has reduced.
  • Add the clams to the pan and cook on a high heat until the shells have opened. Use a smaller frying pan to cover and shake the pan as you cook.
  • To serve, place into small tapas dishes, garnish with the remaining parsley with a side of fresh bread.

You can also make this dish with cockles in place of the clams.

Clams in a rich Tomato Salsa Clams in a rich Tomato Salsa

Orce Serrano Hams

Published with permission of Orce Serrano Hams