5. Razor clams with jamon and Cava Vinaigrette by José Pizarro
Cava, which is made in the same method as Champagne, is one of the world’s most food friendly and accessible wines, enjoyed on all kinds of occasions in its Spanish homeland.
“This versatility is due to the acidity, freshness and carbonic contribution of Cava, which harmonizes with the four basic tastes: bitter, sweet, salty and sour,” said Vegamar Bodegas, a Mediterranean wine producer. It’s lower alcohol content also makes it particularly great with spicy food.
On seafood, they point out that the natural saltiness of many seafoods is balanced out by the wine’s dry acidity, especially with aged Cavas. For fish, they go further to say the carbon dioxide of the bubbles helps to cut through fattier varieties, but to select a simpler Cava.
As one would expect, Cava’s partnership with seafood-based Tapas is exceptional, and chef José Pizarro – a Spanish chef who is wowing the London restaurant scene – even incorporates Cava in the dressing for this vibrant preparation of razor clams.
This recipe was featured at a chef event at Number 38 The Park and presented on The Lucky Onion website and the recipe comes from his latest book, Catalonia.
Razor clams with jamon and Cava Vinaigrette by José Pizarro (Serves 4)
Ingredients
- 24 small fresh razor clams
- olive oil for frying
- 75 g (2½ oz) jamón, finely chopped
- 1 small shallot, finely chopped
- handful of chopped parsley
- small bunch of finely chopped chives
- 2 tablespoons cava
- good squeeze of lemon juice
- sea salt and freshly ground black
- pepper
- 4 tablespoons extra virgin olive oil
Method
- Put a large pan with a lid over a high heat. Rinse the razor clams thoroughly under cold running water. Add to the pan with a splash of water and cover with the lid. Cook, shaking the pan, for 30 seconds until the clams have just opened (discard any that stay shut).
- Remove the meat from the shells. With a sharp knife cut away the foot/digger – which is the bulbous dark bit at one end – and remove the central stomach sack and intestinal tract so you are left only with the sweet firm white meat.
- Meanwhile, heat a little olive oil in a frying pan and fry the jamón until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Mix the shallot and herbs with the cava and lemon juice and season well. Whisk in the extra virgin olive oil.
- Put the frying pan back on the heat and fry the sliced clams in the jamón fat until they have just finished cooking.
- Serve scattered with the jamón and drizzled with the dressing.
