Clams in Salsa Verde with Sherry
Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices. Use a dry or semi-dry sherry, such as Fino, and follow the Spanish maxim: Never cook with a sherry you wouldn’t drink.
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- 2 lb small fresh clams (such as Manila or littleneck)
- 2 tbsp extra-virgin olive oil
- 1 large shallot, finely sliced
- 4 cloves garlic, sliced
- 3/4 cup fish stock or bottled clam juice
- 1/2 cup dry sherry (such as Fino)
- 1 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp finely chopped fresh oregano
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 1-lb loaf crusty whole-grain bread, cut into 8 slices and toasted
1. In a large bowl of cold water, gently swish clams to remove grit. Drain and repeat twice with fresh cold water. Drain.
2. In a large saucepan on medium, heat oil. Add shallot and garlic and cook, stirring, until garlic is golden and fragrant, about 2 minutes.
Add clams, fish stock, sherry, ½ cup water, parsley, oregano, black pepper and pepper flakes and bring to a simmer. Simmer, stirring occasionally, until clams have opened, 8 to 10 minutes.
3. Discard any clams that do not open. Serve clams with bread.
MAKE AHEAD: Rinse clams as directed, place them in a bowl, cover with a wet paper towel and refrigerate until ready to cook. Prepare shallot, garlic, parsley and oregano; measure the sherry and clam juice; and chill everything. When you’re ready to eat, proceed with the recipe.
- Serving Size 2/3 cup clam mixture and 2-oz bread
- Calories 209
- Carbohydrate Content 32 g
- Cholesterol Content 12 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 549 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 1 g