Clams 'Cal Pep' Style
- 2tounds manila clams (the smaller the better)
- 4tablespoons olive oil
- 2tloves garlic, thinly sliced
- 2tunces sliced Spanish jamon serrano, cut into 1-inch matchsticks
- 1/2tup manzanilla sherry
- 2tablespoons chopped fresh parsley
- Pepper, to taste
- 1. Rinse the clams in cold water. In a large flameproof casserole that will hold the clams in a single layer, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the jamon and cook for 30 seconds or until the garlic is light golden brown.
- 2. Add the clams and stir well. Cook 1 minute. Pour in the sherry and cover the pan. Cook for 2 minutes or until the clams steam open and the alcohol in the sherry cooks off.
- 3. Add the remaining 2 tablespoons olive oil and the parsley. Cover for 1 minute to allow the oil to emulsify with the sherry and the clam juices. Sprinkle with pepper.
manila clams, olive oil, garlic, jamon serrano, manzanilla sherry, parsley, pepper
Taken from www.epicurious.com/recipes/member/views/clams-cal-pep-style-52460391 (may not work)