Clams In Sherry Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
567 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 59 grams protein; 2391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Easy and delicious. I used fino sherry but next time will definitely hold out until I have amontillado in the house.