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Ingredientes
- 5 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. chopped onion
- 4 x garlic cloves chopped
- 2 x bay leaves
- 2 piece dry guajillo chili with seeds - (2" ea) thinly sliced (available at Latin American markets and some supermarkets)
- 3 lb Manila clams scrubbed
- 6 Tbsp. minced fresh parsley
- 1/2 c. dry Sherry
- 1/4 c. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat oil in heavy large pot over medium-low heat. Add in onion, garlic, bay leaves, and guajillo chili; saute/fry till onion is tender, about 8 min. Add in clams and saute/fry 2 min. Sprinkle with 1/4 c. parsley. Add in Sherry and lemon juice.
- Increase heat to medium-high, cover, and simmer till clams open (throw away any which don't open), about 8 min. Transfer clams to shallow bowl.
- Boil sauce till slightly thickened, about 2 min. Season to taste with salt and pepper. Pour sauce over clams. Sprinkle with remaining 2 Tbsp. parsley and serve.
- This recipe yields 8 servings.
- Comments: Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 105 | |
| Calories from Fat 75 | 71% |
| Total Fat 8.47g | 11% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 47mg | 1% |
| Total Carbs 3.46g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.57g | 1% |
| Protein 0.29g | 0% |
