Clams With a Spanish Flair | Taylor Shellfish Farms

Ingredients

• 2 lb Manila Clams
• ½ cup olive oil
• 5 garlic cloves, finely chopped
• 1 shallot or 1/2 Spanish onion, finely chopped
• 6 slices Jamón Serrano (cured ham), roughly chopped
• 1 tsp plain flour
• 1 tsp hot paprika, although the sweet variety will do as well
• ¾ cups Spanish fino sherry
• 1 tbsp freshly chopped flat-leaf parsley
• Sea salt and freshly ground black pepper