Clams in garlic, white wine and sherry

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 12
Servings 6
Time 20

Ingredients

  • 1
    kg
    fresh clams
  • 30
    ml
    olive oil
  • 1
    finely chopped onion
  • 12
    sticks
    chopped celery
  • 3
    cloves
    crushed garlic
  • 2
    c
    weak chicken stock
  • 0.50
    c
    dry sherry
  • 0.50
    c
    dry white wine
  • 2.50
    ml
    sugar
  • 5
    ml
    milled pepper
  • 0.25
    c
    chopped Italian parsley
  • 15
    ml
    oregano
 

Method

20
 
Rinse fresh clams. Set aside. Heat olive oil in a pot and sauté finely chopped onion and chopped celery for 5 minutes. Add cloves crushed garlic, and cook for 30 seconds. Add weak chicken stock, dry sherry, dry white wine and sugar. Season with milled pepper. Bring to the boil and cook for about 8 minutes. Add clams; cover and cook for about 4 minutes, until the clams have just opened. Stir in Italian parsley and oregano. Check seasoning and serve.
Note: overcooking leads to shrivelled, tough clam flesh. Discard any that don't open.
 

Read more on: fish/seafood  |  sauté
 

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