Clams With Tomatoes, Pancetta, Paprika And Sherry

1. 1

   Rinse clams then soak in cold water for 5 mins, agitating them from time to time. Repeat process until water runs clear.

2. 2

   Heat olive oil in a large saucepan over medium heat. Cook pancetta for 2-3 mins, until crisp and golden. Add garlic, paprika, canned tomatoes and 1/2 cup water. Bring to a gentle boil then reduce heat and cook for 5 mins.

3. 3

   Add sherry and clams. Cover and cook for 3-4 mins, stirring once or twice, until clams have opened. Discard any unopened clams.

4. 4

   Serve in the pot, sprinkled with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.