Recipe
for :
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Clams in a rich Tomato Salsa
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This
recipe for Clams in a rich Tomato Salsa 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
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.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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