epicurious4.3
Clams With Sherry and Olives
The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.
👥 6 Servings👤 Rebekah Peppler📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
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.
piment d’Espelette1 teaspoonCrusty bread, for serving
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