Clams in sherry sauce

Learn how to cook clams in sherry sauce

Ingredients

650 gr clams
20 gr wheat flour
150 ml Spanish olive oil
1 garlic clove
85 ml dry Sherry
2 bay leaves
a bunch of parsley, finely chopped

Preparation

Start by cleaning the clams very well under running water. Next, heat the Spanish olive oil in a clay pan and add the flour. Cook the flour during a few minutes until golden brown. Make sure that the flour is cooked properly otherwise the sauce will taste floury. Once the flour is golden, add the garlic and finely chopped parsley to taste, stir a couple of times and then add the clams. Stir again and pour in the dry sherry. Let the sauce boil slowly during 10 minutes.

Presentation

Serve with a sprinkle of parsley on top.

Wine Match

Federico Oldenburg/©ICEX

Whether raw or cooked, an excellent escort for a clam is always a white Albariño, from the Rías Baixas, with its flowery, citric freshness.

Nutritional Facts

Energy (kcal): 395
Energy (kJ): 1,652
Protein (g): 3.2
Lipids (g): 37,7
Carbohydrates (g): 4.9
Fibre (g): 0.2
Iron (mg) : 6.17
Iodine (mg) : 39.9
Vitamin E (mg): 2.0

Information provided by: The Spanish Nutrition Foundation (FEN)