Clams With Tomatoes, Pancetta, Paprika And Sherry - cooking recipe

Ingredients

2 1/4 lb small clams
1 tbsp extra-virgin olive oil
2 oz pancetta, cubed
1 clove garlic, minced
1/2 tsp smoked paprika
3/4 cup canned crushed tomatoes
1 tbsp fino (dry) sherry
1 tbsp chopped fresh parsley leaves

Preparation

Rinse clams then soak in cold water for 5 mins, agitating them from time to time. Repeat process until water runs clear.
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.
Add sherry and clams. Cover and cook for 3-4 mins, stirring once or twice, until clams have opened. Discard any unopened clams.
Serve in the pot, sprinkled with parsley.