Bon Appetit/October 2002

Tapas-Clams in Garlic Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 Heat oil in heavy large pot over medium-low heat. Add onion, garlic, bay leaves, and guajillo chili; saute until onion is tender, about 8 minutes. Add clams and saute 2 minutes. Sprinkle with 1/4 cup parsley. Add sherry and lemon juice. Increse 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 thickend, about 2 minutes. Season to taste with salt and pepper. Pour sauce over clams. Sprinkle with remaining 2 tablespoons parsley and serve.

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