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Epicurious

Clams in Garlic Sauce

3.8

(9)

Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

5 tablespoons extra-virgin olive oil
1/2 cup minced onion
4 garlic cloves, minced
2 bay leaves
2 2-inch pieces dried guajillo chili with seeds,* thinly sliced
3 pounds Manila clams, scrubbed
6 tablespoons chopped fresh parsley
1/2 cup dry Sherry
1/4 cup fresh lemon juice

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium-low heat. Add onion, garlic, bay leaves, and guajillo chili; sauté until onion is tender, about 8 minutes. Add clams and sauté 2 minutes. Sprinkle with 1/4 cup parsley. Add Sherry and lemon juice. Increase heat to medium-high, cover, and simmer until clams open (discard any that do not open), about 8 minutes. Transfer clams to shallow bowl. Boil sauce until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Pour sauce over clams. Sprinkle with remaining 2 tablespoons parsley and serve.

  2. Step 2

    • Available at Latin American markets and some supermarkets.
TagsSherryAlcoholBeveragesSpanishEuropeanGarlicRoot VegetableVegetableGuajillo ChileChileClamShellfishSeafoodStarterDinnerDairy FreeNut FreeGluten FreeQuickEasy30 Minutes or LessWeeknight MealsSauteBon Appétit
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