Clams with sherry and garlic

Half Hour Meals

You could use most types of clams for this dish – or even mussels, cockles or razor clams.

250-300g clams, cleaned
3 cloves of garlic, peeled and chopped
60-70ml dry sherry
1 tbsp chopped parsley
a couple of knobs of butter

Put the clams and garlic in a saucepan with the sherry, season, cover with a lid and cook on a high heat for 3-4 minutes, shaking the pan every so often until they begin to open.

Add the parsley and butter, replace the lid and cook for another 30 seconds or so until they are all opened. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: