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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, or more olive oil
1 teaspoon lemon juice, or to taste
Chopped fresh parsley leaves
Nutritional analysis per serving (4 servings)
22 grams carbs; 119 milligrams cholesterol; 567 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 1 gram fiber; 2391 milligrams sodium; 59 grams protein; 3 grams sugar
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.