This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth. This recipe first appeared in our December 2012 issue along with Alexander Lobrano’s story My Spanish Sanctuary.
- 3 tbsp. olive oil
- 5 cloves garlic, finely chopped
- 3 lb. (about 3 dozen) small clams, such as littlenecks, scrubbed clean
- 1 cup dry white wine
- 1⁄2 cup dry sherry
- 1⁄4 cup finely chopped parsley
- 2 small red Thai chiles, stemmed and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- Country bread, for serving
- Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, and cook, stirring, until golden brown, about 2 minutes. Add the clams, wine, sherry, parsley, and chiles; season with salt and pepper. Bring to a boil, and cook, covered, until the clams open, about 12 minutes; uncover the pan and remove and discard any clams that don’t open. Serve with bread on the side.