Best Clams With Sherry And Olives Recipes

CLAMS IN SHERRY SAUCE

Clams in Sherry Sauce image

Shellfish lovers will enjoy this flavourful recipe for clams cooked in a piquant sherry-flavoured sauce.

Provided by English_Rose

Categories Spanish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 lbs fresh clams
4 tablespoons olive oil
3 garlic cloves, finely sliced lengthways
1 onion, finely chopped
1 dried chili, de-seeded and finely chopped
1 -2 bay leaf
1 cup manzanilla sherry wine
1/2 teaspoon ground paprika
parsley, chopped, for sprinkling
4 lemon wedges, to serve

Steps:

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.

Nutrition Facts : Calories 575.9, Fat 16.1, SaturatedFat 2.1, Cholesterol 86.8, Sodium 159.9, Carbohydrate 19.9, Fiber 1.2, Sugar 3.6, Protein 33.4

CLAMS IN SHERRY SAUCE

Clams In Sherry Sauce image

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
2 cloves garlic, slivered
2 shallots or 1 small onion, diced
3 to 4 pounds very small clams, scrubbed
1/2 cup fino, amontillado or oloroso sherry
Black pepper to taste
2 tablespoons butter, or more olive oil
1 teaspoon lemon juice, or to taste
Chopped fresh parsley leaves

Steps:

Put oil in a deep skillet over medium heat. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
Add clams, and raise heat to high; cook, stirring, until clams begin to open, 5 to 10 minutes. Move them to a bowl. Add sherry to pan. Cook until slightly thickened, about 5 minutes, and then stir in pepper and butter.
Return clams to pan, and cook, stirring frequently, 2 to 3 minutes. Put clams on serving dish, and add lemon juice to sauce; taste, and adjust seasoning. Pour sauce over clams, garnish with parsley and serve.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 4 grams, Sodium 2391 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED CLAMS WITH SHERRY, GARLIC & HERBS

Steamed Clams with Sherry, Garlic & Herbs image

Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 1/2 tablespoons chopped garlic
1 tablespoon chopped shallot
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
2 teaspoons chopped fresh parsley or 1/2 teaspoon dried parsley
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 dozen clams, scrubbed
4 ounces dry sherry
4 ounces bottled clam juice
2 ounces unsalted butter
1/4 cup chopped green onion
sourdough bread

Steps:

Heat olive oil in heavy large saucepan over medium heat.
Add garlic, shallot and herbs and saute 2 minutes.
Add clams, dry Sherry and bottled clam juice.
Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
Add butter to saucepan and stir until melted.
Using tongs, divide clams among 4 soup bowls.
Ladle broth over the clams and sprinkle with green onions.
Serve with bread.