Manila Clams With Sofrito And Sherry

Name: Manila Clams With Sofrito And Sherry
Total time: 40 min
Yield: 4 servings
Cuisine: caribbean, latin american
Ingredients: 5 tablespoons extra virgin olive oil; 2 thick slices smoked bacon, about 2 ounces; 2 red bell peppers, cored, seeded and coarsely diced; 1 medium onion, coarsely diced; Salt and fresh-ground black pepper to taste; 4 sprigs fresh thyme; 3 large cloves garlic, 2 of them sliced; 2 pounds Manila or mahogany clams or cockles, scrubbed; 1/3 cup oloroso sherry; 3/4 cup clam juice; 1 tablespoon sherry vinegar; 2 tablespoons cilantro leaves; 4 slices grilled country bread

Recipe from Red Cat

Adapted by Florence Fabricant

Total Time: 40 minutes
Rating: 3(16)
Comments: Read comments

Featured in: Arriving Now, From Every Coast

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

5tablespoons extra virgin olive oil
2thick slices smoked bacon, about 2 ounces
2red bell peppers, cored, seeded and coarsely diced
1medium onion, coarsely diced
Salt and fresh-ground black pepper to taste
4sprigs fresh thyme
3large cloves garlic, 2 of them sliced
2pounds Manila or mahogany clams or cockles, scrubbed
⅓cup oloroso sherry
¾cup clam juice
1tablespoon sherry vinegar
2tablespoons cilantro leaves
4slices grilled country bread

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat 2 tablespoons oil in large saute pan. Add bacon, and fry until almost crisp. Add peppers, onion, salt and pepper. Strip thyme leaves from stems, and add. Cover, and cook over medium-low heat until peppers are tender, about 15 minutes. Transfer to food processor, and pulse until coarsely pureed.
Step 2
Heat 2 tablespoons oil in saute pan. Add sliced garlic, and saute until it starts to brown. Add clams, and cook, stirring, one minute. Stir in sherry. Add clam juice and pepper mixture, and cook, stirring, until clams have opened, about 5 minutes. Stir in remaining olive oil and vinegar, and season to taste with salt and pepper. Sprinkle with cilantro.
Step 3
Rub bread with remaining garlic, and serve alongside.