Ingredients
- 1 kg small clams such as venus or palourdes
- 4 tbsps black olive tapenade
- 2 plump garlic cloves peeled and finely chopped
- 150 ml manzanilla sherry
- 1 large bunch flat leaf parsley roughly chopped
- 1 lemon quartered
- sea salt and black pepper
Servings:
Instructions
- Wash the clams under cold water and rinse thoroughly, discarding any that are open or broken.
- Heat the oil over a medium heat in a large saucepan. Add the garlic and fry for a few seconds until it just begins to colour. Add the clams and toss around briefly in the garlic and oil.
- Pour in the manzanilla and add half the parsley, shaking the pan as you go. Simmer for about a minute to burn off the alcohol in the sherry.
- When the clams are fully opened ( discard any that are closed) taste for seasoning- they may not need any salt.
- Sprinkle over the remaining parsley and serve with lemon and lots of bread or toast.
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