Clams In Sherry Sauce

Ingredients

• ¼ cup extra virgin olive oil
• 2 cloves garlic, slivered
• 2 shallots or 1 small onion, diced
• 3 to 4 pounds very small clams, scrubbed
• ½ cup fino, amontillado or oloroso sherry
• Black pepper to taste
• 2 tablespoons butter, or more olive oil
• 1 teaspoon lemon juice, or to taste
• Chopped fresh parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    548 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 58 grams protein; 134 milligrams cholesterol; 2390 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put oil in a deep skillet over medium heat. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
2. 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.
3. 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.