Clams In Sherry Sauce

Name: Clams In Sherry Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: new england
Ingredients: 1/4 cup extra virgin olive oil; 2 cloves garlic, slivered; 2 shallots or 1 small onion, diced; 3 to 4 pounds very small clams, scrubbed; 1/2 cup fino, amontillado or oloroso sherry; Black pepper to taste; 2 tablespoons butter, or more olive oil; 1 teaspoon lemon juice, or to taste; Chopped fresh parsley leaves

By Mark Bittman

Total Time: 30 minutes
Rating: 4(11)
Comments: Read comments

Featured in: THE MINIMALIST; Spanish For Clams

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Ingredients

Yield:4 servings

¼cup extra virgin olive oil
2cloves garlic, slivered
2shallots or 1 small onion, diced
3 to 4pounds very small clams, scrubbed
½cup fino, amontillado or oloroso sherry
Black pepper to taste
2tablespoons butter, or more olive oil
1teaspoon lemon juice, or to taste
Chopped fresh parsley leaves

Ingredient Substitution Guide

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Preparation

Step 1
Put oil in a deep skillet over medium heat. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
Step 2
Add clams, and raise heat to high; cook, stirring, until clams begin to open, 5 to 10 minutes. Move them to a bowl. Add sherry to pan. Cook until slightly thickened, about 5 minutes, and then stir in pepper and butter.
Step 3
Return clams to pan, and cook, stirring frequently, 2 to 3 minutes. Put clams on serving dish, and add lemon juice to sauce; taste, and adjust seasoning. Pour sauce over clams, garnish with parsley and serve.