Our local clams here in British Columbia are very sweet and work well with the sweetness of sherry. I like to serve the clams as a light appetizer in the middle of the table. This dish also works well if you take the clams and broth and toss in pasta. Serve it with crusty bread.
(Serves four to six people)
Ingredients
¼ cup extra virgin olive oil
2 cloves garlic, slivered
2 shallots or 1 small onion, diced
3 to 4 pounds very small clams, scrubbed
½ cup fino, amontillado or oloroso sherry
Black pepper to taste
2 tablespoons butter
1 teaspoon lemon juice, or to taste
Chopped, fresh parsley leaves
Method
Heat oil in a medium-sized, heavy bottom saucepan over medium-high heat.
Add garlic. Cook, stirring until golden brown, about two minutes.
Add the clams, sherry, parsley and black pepper. Bring to a boil and cook, covered, until the clams open, about eight minutes.
Uncover the saucepan and stir in the lemon juice; remove and discard any clams that don't open. Serve with bread on the side.
