[ed. Sounds pretty good. And easy.]
I prefer the simple complexity
of Pep’s clams with ham—in
Catalan, cloïses amb pernil. It is, in its way, a profound thing. The two different salty-sweetnesses, of cured ham and clams, combine to make something bigger than their parents—especially with some parsley, a little chilli, a glass of cold fino and good white bread for blotting those complicated juices.
The secret, Pep says, is sautéing just for a minute or two, using the best Iberico ham and the little bivalves known as quahogs in North America and carpet clams in Britain. But they must, Pep says, be baby clams—whether it’s tiny fish or the youngest meat and veg, Iberians are dreadful infanticides when it comes to ingredients. It’s a crime that is not hard to tolerate.
The secret, Pep says, is sautéing just for a minute or two, using the best Iberico ham and the little bivalves known as quahogs in North America and carpet clams in Britain. But they must, Pep says, be baby clams—whether it’s tiny fish or the youngest meat and veg, Iberians are dreadful infanticides when it comes to ingredients. It’s a crime that is not hard to tolerate.
by Alex Renton, More Intelligent Life | Read more:
Image: uncredited
