Clams in Sherry Sauce

• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled and slivered
• 2 shallots or 1 small onion, diced
• 3 to 4 pounds clams, the smallest you can find, scrubbed of all sand
• 1/2 cup Fino, Amontillado, or Oloroso sherry
• Black pepper to taste
• 2 tablespoons butter, more or less, or more olive oil
• 1 teaspoon fresh lemon juice, or to taste
• Chopped fresh parsley leaves for garnish

1. Put the oil in a deep skillet or flameproof casserole over medium heat.
2. Add the garlic and shallots and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the clams and raise the heat to high; cook, stirring occasionally, until the clams begin to open and release their juices, 5 to 10 minutes.
4. Transfer them to a bowl with a slotted spoon and add the sherry to the pan.
5. Cook until reduced and slightly thickened, about 5 minutes more, then stir in the pepper and butter.
6. Return the clams to the pan and cook, stirring frequently, for another 2 or 3 minutes.
7. Put the clams on your serving dish; add the lemon juice to the sauce, then taste and adjust the seasoning.
8. Pour the sauce over the clams, garnish with parsley, and serve.

extra virgin olive oil, garlic, shallots, clams, amontillado, black pepper, butter, lemon juice, parsley

Taken from www.epicurious.com/recipes/food/views/clams-in-sherry-sauce-386099 (may not work)