Clams in Wine of Jerez

Almejas en vino de Jerez

Type of Dish:

Main Meals

Approx. Preparation Time:

About 45 minutes

Difficulty:

Foodie's Play

Serves:

4 people

Here's a recipe that sees classy clams served with the finest wine or sherry from Jerez de la Frontera. Shellfish will survive just so long as there is water in their shells. That is why you should always discard those with cracked shells or those that remain closed once cooked. To buy the shellfish while they are still alive is the best way to ensure they are fresh.

List of Ingredients:

1 kilo of live clams (almejas)

2 tablespoons of olive oil

2 garlic cloves, finely chopped

1 large glass of dry sherry or white wine

2 tablespoons of chopped fresh parsley

2 slices of stale bread with the crusts removed

Salt

Black Pepper

Sugar

Preparation Instructions:

Wash the clams in plenty of cold water, throwing away any that are broken or those that do not close when tapped sharply. Heat the oil in a saucepan, add the garlic and let it soften. Tip in the clams, add the sherry or white wine and the parsley. Season with salt, pepper and just a little sugar. Turn up the heat. When steam rises, cover with a lid and leave to cook. Shake the pan to redistribute the shells. Within 3-4 minutes the shells should open. Check them and turn over if required. Throw away shells that remain closed. Remove the pan from the heat as soon as the shells open and serve them straight from the pot. They cool down fast but do not be tempted to reheat. Serve in deep plates with bread for mopping up the lovely juices.

Search form