Clams in Red Wine

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

3.50 from 2 votes

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 minutes mins

Total Time20 minutes 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.