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Spanish style clams with sherry, garlic and parsley

Serve as an appy or toss with pasta for a full meal.

Photo by Ben Kiely.

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.

(Serves 4/6)

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



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.


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