Spanish style clams with sherry, garlic and parsley
Serve as an appy or toss with pasta for a full meal.
Our local clams here in British Columbia are very sweet and work well with the sweetness of the 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 and serve with crusty bread.
1. Heat oil in a medium sized heavy bottom saucepan over medium-high heat.
2. Add garlic, and cook, stirring, until golden brown, about 2 minutes.
3. Now add the clams, sherry, parsley and black pepper. Bring to a boil, and cook, covered, until the clams open, about 8 minutes;
4. Uncover the saucepan and stir in the lemon juice, remove and discard any clams that don't open. Serve with bread on the side.