Clams in Red Wine

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

If you love the sea then give these clams in red wine a go. The honey and shallots add a lovely sweetness to the dish.

Ingredients

  • 250 G Clams
  • 50 G Serrano Ham chunks
  • 2 Sharlots
  • 1 Garlic Clove
  • 1 Tsp Sweet Paprika
  • 100 ML Red Wine
  • 1 Tsp Honey
  • 1 Tsp Tomato Puree
  • Parsley

Method

1, Dice your onion and garlic into very fine pieces and place these in a large pan with a splash of olive oil until soft and translucent.

2, When you see these are softening up add the serrano ham chunks and a teaspoon of sweet paprika. Stir this in with the soft vegetables and pour a generous splash of wine, in this case i used rioja.

3, Drain your clams and add in to the pan with the mixed ingredients, stir in and leave in a covered pan for 5 – 10 minutes until you see that all are open and the meat inside is tender.

4, Pour into a large dish, ensuring to cover with the juices left in the pan and cover sparingly with parsley.

Serve this with some crusty bread and you’re onto a winner.

Watch us cook instead


clams in red wine

Clams in Red Wine

5 from 1 vote
If you love the sea then give these clams in red wine a go. The honey and shallots add a lovely sweetness to the dish.
Cook Time20 mins
Total Time20 mins
Course: Appetizer, Main Course
Cuisine: Gibraltar, Mediterranean
Servings: 2
Author: Mama Lotties

Ingredients

  • 250 G Clams
  • 50 G Serrano Ham chunks
  • 2 Sharlots
  • 1 Garlic Clove
  • 1 Tsp Sweet Paprika
  • 100 ML Red Wine
  • 1 Tsp Honey
  • 1 Tsp Tomato Puree
  • Parsley

Instructions

  • Dice your onion and garlic into very fine pieces and place these in a large pan with a splash of olive oil until soft and translucent.
  • When you see these are softening up add the serrano ham chunks and a teaspoon of sweet paprika. Stir this in with the soft vegetables and pour a generous splash of wine, in this case i used rioja.
  • Drain your clams and add in to the pan with the mixed ingredients, stir in and leave in a covered pan for 5 – 10 minutes until you see that all are open and the meat inside is tender.
  • Pour into a large dish, ensuring to cover with the juices left in the pan and cover sparingly with parsley.
  • Serve this with some crusty bread and you’re onto a winner.
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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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