Clams With Sherry Food

CLAMS WITH SHERRY AND OLIVES

Steps:

• In a large Dutch oven or pot over medium-high heat, add the oil and garlic and cook, stirring, until the garlic is golden and fragrant, about 2 minutes. Add the piment d'Espelette and season with salt; cook for 10 seconds more, then stir in the clams, olives, wine, and sherry. Bring to a boil, then cover the pot with a tight-fitting lid, lower the heat to medium-low, and simmer until the clams open, 10 to 12 minutes. Uncover, remove and discard any clams that don't open, and add ¼ cup [10 g] of the parsley to the pot. Stir to combine and transfer to a serving platter. Sprinkle with the remaining ¼ cup [10 g] of parsley. Serve with crusty bread.

CLAMS WITH SHERRY & SERRANO HAM

Steps:

• In a medium pan with a lid, heat the oil and cook the onion for 5-7 mins to soften. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.
• Add the clams to the pan with the sherry, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that haven't). Serve immediately, sprinkled with parsley.

CLAMS IN SHERRY SAUCE

Steps:

• Put oil in a deep skillet over medium heat. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
• Add clams, and raise heat to high; cook, stirring, until clams begin to open, 5 to 10 minutes. Move them to a bowl. Add sherry to pan. Cook until slightly thickened, about 5 minutes, and then stir in pepper and butter.
• Return clams to pan, and cook, stirring frequently, 2 to 3 minutes. Put clams on serving dish, and add lemon juice to sauce; taste, and adjust seasoning. Pour sauce over clams, garnish with parsley and serve.

CLAMS IN SHERRY SAUCE

Steps:

• Soak the clams in cold water for an hour to help remove any sand or grit inside them.
• Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot.
• Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes.
• Add the chili and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened.
• Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry.
• Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice.
• Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside.
• Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika.
• Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.

STEAMED CLAMS WITH SHERRY, GARLIC & HERBS

Steps:

• Heat olive oil in heavy large saucepan over medium heat.
• Add garlic, shallot and herbs and saute 2 minutes.
• Add clams, dry Sherry and bottled clam juice.
• Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
• Add butter to saucepan and stir until melted.
• Using tongs, divide clams among 4 soup bowls.
• Ladle broth over the clams and sprinkle with green onions.
• Serve with bread.

NEW ENGLAND CLAM CHOWDER

Steps:

• Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
• Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
• Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
• Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
• Add the potatoes and simmer until tender, about 15 minutes.
• Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
• When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
• Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

CLAMS WITH SHERRY

Steps:

• In a large Dutch oven with a lid, heat the oil over medium heat. Turn heat to low and saute the shallot and garlic, just until soft. Do not let them brown.
• Turn heat back up and add the clams and sherry and bring to a boil, to let some of the alcohol evaporate.
• Add the thyme and pepper and cover with lid. Leave clams for 2 minutes. Check to see that most of them are open. Continue cooking up to 4 minutes until they are open.
• Remove pan from heat. Discard any clams that have not opened. Add ham and parsley and serve immediately, from the pan.