Clams in Sherry Sauce

1. 1

   Put the oil in a deep skillet or flameproof casserole over medium heat.

2. 2

   Add the garlic and shallots and cook, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add the clams and raise the heat to high; cook, stirring occasionally, until the clams begin to open and release their juices, 5 to 10 minutes.

4. 4

   Transfer them to a bowl with a slotted spoon and add the sherry to the pan.

5. 5

   Cook until reduced and slightly thickened, about 5 minutes more, then stir in the pepper and butter.

6. 6

   Return the clams to the pan and cook, stirring frequently, for another 2 or 3 minutes.

7. 7

   Put the clams on your serving dish; add the lemon juice to the sauce, then taste and adjust the seasoning.

8. 8

   Pour the sauce over the clams, garnish with parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.