For ➍1 kg small clams or mussels, cleaned* & rinsed
½ medium yellow or white onion
2-3 cloves garlic
2-3 tbs olive oil
12-17 cl dry sherry
4-6 tbs fresh flat leaf parsley
1 medium lemon (optional)
Peel and chop the onion and finely chop the parsley. Peel and slice the garlic. Pour olive oil into a large (20-25 cm) frying pan and heat on medium. When oil is hot, sauté the onion and garlic until it just turns brown. Add the sherry and half of the chopped parsley, cooking for 2-3 m.
Add the clams to the frying pan, and stir. Cover and simmer on low for about 4 m. Clams should open as cooking. Discard any clams that do not open.
Divide the clams and sauce between 4 plates. Sprinkle with remaining chopped parsley. Squeeze lemon juice over top of each plate (optional).
Serve hot as a tapa with warm crusty bread to soak up the sherry sauce and chopped onions.
*Put in a plastic bag with salted water to remove sand.
Read the related mussels with sherry recipe.
