Almejas à la Gaditana (Clams in Sherry Sauce)

By polloazul

This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth.

Ingredients

• 3 tbsp. olive oil
• 5 cloves garlic, finely chopped
• 3 lb. (about 3 dozen) small clams, such as littlenecks, scrubbed clean
• 1 cup dry white wine
• 1/2 cup dry sherry
• 1/4 cup finely chopped parsley
• 2 small red Thai chiles, stemmed and finely chopped
• Kosher salt and freshly ground black pepper, to taste
• Country bread, for serving

Details

Adapted from saveur.com

Preparation

Step 1

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.