Clams in Sherry Sauce

Recipe by English_Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the clams in cold water for an hour to help remove any sand or grit inside them.
  • Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot.
  • Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes.
  • Add the chili and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened.
  • Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry.
  • Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice.
  • 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.
  • Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika.
  • Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.
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