Clams With White Wine, Garlic And Chervil

1. 1

   In a large saucepan, heat olive oil and butter over medium-high heat. Add shallots and cook for 3 mins, stirring occasionally. Add garlic and chervil stalks. Cook for 2 mins, stirring occasionally.

2. 2

   Increase heat to high and add sherry and wine. Cook about 5 mins, until reduced by two-thirds. Add clams, cover and cook for 4-6 mins, shaking pan occasionally, until shells have just opened. Remove from heat. Discard any shells which have not opened.

3. 3

   Season to taste and stir in the chervil leaves. Ladle into bowls and drizzle with olive oil. Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.