Clams and Chorizo steamed in Sherry

This recipe is one of my favorites because it was inspired by my late friend, the talented chef Jonathan Whitener. His incredible clam dish motivated me to create my own version. I miss him dearly and his extraordinary talent. Again I took elements of two or three recipes to make this dish.

Ingredients

clams 1kg

chorizo picante 75g, chopped into 1cm cubes

extra-virgin olive oil 1 tbsp.

onion 1 small, finely chopped

garlic 1 clove, finely chopped

thyme or parsley in this case - a large sprig

fino sherry 100ml

crusty bread to serve

Directions

1. Place the clams in a bowl under cold running water for 5 minutes. Discard any that won't close.

2. In a lidded saucepan over a high heat, cook the chorizo in a little olive oil for 6 minutes, until caramelised. Using a slotted spoon, remove the chorizo from the pan and place in a bowl.

3. Add the onion, garlic and thyme or parsley sprig to the chorizo fat in the pan and fry for 10 minutes, or until softened. Increase the heat, add the clams and chorizo back to the pan, pour in the sherry, then cover with a lid. Cook for 3 minutes, or until all the clams have steamed open, discarding any clams that haven't.

4. Tip into a large bowl and serve with crusty bread to mop up the juices.