Orange, Clam, and Ham


This was my favorite of the evening. Try this now!


3 tbsp. Roasted Garlic Chardonnay Grape Seed Oil
1 lb. fresh clams
4 sprigs thyme
1 1/2 tsp. sea salt
Paper thin sliced Iberico Ham
Orange, juiced

Heat up the oil then add the fresh clams. As clams are cooking add the thyme and salt. The clams are done once they open. DON’T EVER COOK A CLAM THAT IS OPEN BEFORE YOU COOK IT, THAT MEANS IT’S DEAD, AND YOU WILL GET SICK. Once the clams are done cooking place a little ham inside each shell then pour the orange juice over them. Serve.


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2 thoughts on “Orange, Clam, and Ham

  1. Eric, this tapa and many of your other tapas look absolutely fantastic! I guess you could say I am an up and coming chef and looking for new recipes everyday. Thank you so much for sharing your knowledge.

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