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Garlic and oloroso clams

Name: Garlic and oloroso clams
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Spanish recipes
Ingredients: 1kg clams; 3 medium vine tomatoes; 3 tbsp olive oil, plus a drizzle to serve; 2 shallots, finely chopped; 3 garlic cloves, crushed; 300ml dry oloroso sherry, plus extra to serve; Large bunch fresh flatleaf parsley, roughly chopped; Crusty bread to serve

Published: 8 Jul 16
Updated: 18 Mar 24

This sensual Spanish recipe for two combines clams, sherry and crusty bread (for mopping up the garlicky tomato sauce). Time to dig in.

Looking for other romantically rustic recipes? Try this simple spaghetti dish cooked in red wine, or this bistro-inspired steak and chips.

Easy
June 2016

Test kitchen approved

Serves 2
Hands-on time 20 min, plus soaking

This sensual Spanish recipe for two combines clams, sherry and crusty bread (for mopping up the garlicky tomato sauce). Time to dig in.

Looking for other romantically rustic recipes? Try this simple spaghetti dish cooked in red wine, or this bistro-inspired steak and chips.

Nutrition: per serving

Calories: 515kcals
Fat: 18.4g (2.9g saturated)
Protein: 29.5g
Carbohydrates: 21.5g (13.8g sugars)
Fibre: 3g
Salt: 5.6g

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Ingredients

1kg clams
3 medium vine tomatoes
3 tbsp olive oil, plus a drizzle to serve
2 shallots, finely chopped
3 garlic cloves, crushed
300ml dry oloroso sherry, plus extra to serve
Large bunch fresh flatleaf parsley, roughly chopped
Crusty bread to serve

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Method

Put the clams in a large bowl of cold, salted water. Taste the water – it needs to be as salty as seawater otherwise the clams will drown. Leave them for 30 minutes to draw out the grit, then rinse under cold water and drain in a colander.
Meanwhile, use a sharp knife to make a cross in the bottom of each tomato, then put them in a bowl and cover with boiling water from a kettle. Leave them for a minute or so, then drain and cool under running cold water. Peel off the skins – they should come away easily. Halve and deseed the tomatoes, then chop finely with a sharp knife.
In a large saucepan with a lid, heat the oil over a medium-high heat. Add the shallots and fry for 5-10 minutes until softened. Add the garlic and fry for 2 minutes, then add the sherry and 100ml water. Bubble for 5-10 minutes, then add the clams and cover with the lid. Shake the pan after a minute and again after around 3-4 minutes. Once the clams have all opened (discard any that remain closed), remove from the heat.

Toss the chopped tomatoes and parsley into the clam mixture, then season (you’ll probably only need black pepper as the clams will be salty). Add a drizzle of olive oil and a sprinkling of sherry, then serve with good crusty bread.