CLAMS WITH SHERRY AND OLIVES

Clams With Sherry and Olives image

Provided by Rebekah Peppler

Yield Serves 4-6

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
6 garlic cloves, finely chopped
1 teaspoon piment d'Espelette
Fine sea salt
3 pounds [1.4 kg] small clams, such as littlenecks, scrubbed clean
1 cup [160 g] Castelvetrano olives
1 cup [240 ml] dry white wine
½ cup [120 ml] fino or manzanilla sherry
½ cup [20 g] finely chopped fresh flat-leaf parsley
Crusty bread, for serving

Steps:

In a large Dutch oven or pot over medium-high heat, add the oil and garlic and cook, stirring, until the garlic is golden and fragrant, about 2 minutes. Add the piment d'Espelette and season with salt; cook for 10 seconds more, then stir in the clams, olives, wine, and sherry. Bring to a boil, then cover the pot with a tight-fitting lid, lower the heat to medium-low, and simmer until the clams open, 10 to 12 minutes. Uncover, remove and discard any clams that don't open, and add ¼ cup [10 g] of the parsley to the pot. Stir to combine and transfer to a serving platter. Sprinkle with the remaining ¼ cup [10 g] of parsley. Serve with crusty bread.