
Gioconda Scott
from
Gioconda Scott's Paradise Kitchen
Shellfish lovers will enjoy Gioconda Scott's flavourful recipe for clams cooked in a piquant sherry-flavoured sauce
Shellfish lovers will enjoy Gioconda Scott's flavourful recipe for clams cooked in a piquant sherry-flavoured sauce
Clams in sherry sauce
Method
2. Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot.
3. Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes.
4. Add the chilli and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened.
5. Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry.
6. Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice.
7. Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside.
8. Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika.
9. Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.
Prep:
10 min, plus 1 hr soaking
Cook: 10 min
Cook: 10 min
Ingredients
1kg fresh clams4 tbsp Olive oil
3 garlic cloves, finely sliced lengthways
1 onion, finely chopped
1 small dried chilli, de-seeded and finely chopped
1-2 Bay leaves
250ml Manzanilla sherry
1/2 tsp ground paprika
Parsley, chopped, for sprinkling
4 lemon wedges, to serve
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