Clams In Garlic Sauce

By á-174942

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1/2 cup minced onion
• 4 garlic cloves minced
• 2 bay leaves
• 2 pieces dried guajillo chili with seeds - (2" ea) thinly sliced (available at Latin American markets and some supermark
• 3 pounds Manila clams scrubbed
• 6 tablespoons chopped fresh parsley
• 1/2 cup dry Sherry
• 1/4 cup fresh lemon juice
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

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.

This recipe yields 8 servings.