Clams in Manzanilla
Clams in Manzanilla
Stunningly simple basque dish of fresh clams cooked in Manzanilla sherry
method
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Peel and Split your shallot length ways and finely chop into half moons
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Finely dice your garlic clove and set aside
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Rinse your Clams under running water for 30 mins to remove any grit that might be in the shells
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Pop a shallow saucepan on a medium high heat and cook the shallots without colour until soft, then add your diced garlic
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Turn the heat up high and quickly chuck in your Clams and Sherry and cover with a lid and steam for 2/3 minutes
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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