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
1tbsp 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.Reuse content