Clams in Manzanilla
Stunningly simple basque dish of fresh clams cooked in Manzanilla sherry
5 - 10
minutes
5 - 10
minutes
2
servings
Super easy and delicious clam dish, would also work really well with Mussels, serve with a big dollop of Aioli and warm crusty bread
Ingredients
- 1 Glug of Olive Oil
- 1 Bunch of Flat Leaf Parsley
- 1 Clove of Garlic
- 1 Shallots
- 300 Grams of Clams
- 150 ml of Manzanilla
Method
- Peel and Split your shallot length ways and finely chop into half moons
- Finely dice your garlic clove and set aside
- Rinse your Clams under running water for 30 mins to remove any grit that might be in the shells
- Pop a shallow saucepan on a medium high heat and cook the shallots without colour until soft, then add your diced garlic
- Turn the heat up high and quickly chuck in your Clams and Sherry and cover with a lid and steam for 2/3 minutes
- Roughly chop your Parsley and add to the cooked clams along with a nice big glug of Olive Oil, give the pan a little shake and serve
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