Clams in Sherry Sauce

Ingredients

• 2 1/4 lbs fresh clams
• 4 tablespoons olive oil
• 3 garlic cloves, finely sliced lengthways
• 1 onion, finely chopped
• 1 dried chili, de-seeded and finely chopped
• 1-2 bay leaves
• 1 cup manzanilla sherry wine
• 1/2 teaspoon ground paprika
• parsley, chopped, for sprinkling
• 4 lemon wedges, to serve

Directions

1. 1

   Soak the clams in cold water for an hour to help remove any sand or grit inside them.

2. 2

   Heat the olive oil in a medium-sized, heavy-based saucepan until hot but not smoking hot.

3. 3

   Add the garlic and onion and reduce the heat. Fry, stirring, for 2-3 minutes.

4. 4

   Add the chili and bay leaves and fry, stirring now and then, for a further 2-3 minutes, until the onion has softened.

5. 5

   Drain the soaking clams and add to the saucepan. Increase the heat to high and pour in the sherry.

6. 6

   Cover the pot and cook, covered, for 2-3 minutes, shaking the pot once or twice.

7. 7

   Uncover the saucepan, check that the clams have opened and, using a slotted spoon, remove the clams from the pot. Place the clams in a warm serving bowl, cover and set aside.

8. 8

   Meanwhile, briskly cook the sherry in the saucepan until reduced by a third. Stir in the paprika.

9. 9

   Pour the sherry sauce over the clams, sprinkle with parsley and serve at once with lemon wedges.