CLAMS IN SHERRY SAUCE
This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth. This recipe first appeared in our December 2012 issue along with Alexander Lobrano's story My Spanish Sanctuary.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, and cook, stirring, until golden brown, about 2 minutes. Add the clams, wine, sherry, parsley, and chiles; season with salt and pepper. Bring to a boil, and cook, covered, until the clams open, about 12 minutes; uncover the pan and remove and discard any clams that don't open. Serve with bread on the side.
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