The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it. Please don’t be shy with the amount of bread you serve alongside—the clams are delicious, but the broth created by their nectar mixed with the dry Spanish sherry and buttery Italian olives is the real reason for the season.
Ingredients
Serves 4-6
Preparation
In a large Dutch oven or pot over medium-high heat, add the oil and garlic and cook, stirring, until the garlic is golden and fragrant, about 2 minutes. Add the piment d’Espelette and season with salt; cook for 10 seconds more, then stir in the clams, olives, wine, and sherry. Bring to a boil, then cover the pot with a tight-fitting lid, lower the heat to medium-low, and simmer until the clams open, 10 to 12 minutes. Uncover, remove and discard any clams that don’t open, and add ¼ cup [10 g] of the parsley to the pot. Stir to combine and transfer to a serving platter. Sprinkle with the remaining ¼ cup [10 g] of parsley. Serve with crusty bread.
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Reviews (3)
Back to TopGreat result for not much effort. But frying the garlic on medium high until golden resulted in bitterness, so might reduce time/temp next time.
Chris Keen
Camas, WA
1/1/2022
I made this shortly after I first read it in August, and it was an instant win, especially with my seriously foodie friends.
George 1957
New Haven CT
10/8/2021