Littleneck Clams With Sherry, Garlic And Smoked Paprika

• 50 littleneck clams
• 1 tablespoon olive oil
• 6 cloves garlic, chopped
• 1 tablespoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 3/4 cup dry sherry
• 1/4 cup clam juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon cold unsalted butter, cubed
• 4 scallions, white and green parts sliced

1. Scrub clams, checking to make sure they are all closed. If any are open, gently tap - if they close immediately, keep; if they stay open, discard. Place closed clams in colander set inside large bowl. Rinse until the water runs clear, changing water as necessary.
2. Heat large sauce pot over medium-low heat; when hot, add olive oil. Heat 1 minute; add garlic and cook 2 minutes, or until tender, stirring constantly. Add smoked paprika and cayenne pepper; cook 1 minute more, stirring constantly. Add sherry, clam juice and lemon juice; increase heat to high and bring to a boil. Boil mixture 4 minutes.
3. Gently add clams to boiling mixture, stirring to coat. Cover pot. Cook clams 6-9 minutes, or until clams start to pop open. As clams open, remove to a serving bowl or individual bowls, using slotted spoon. Tent with foil to keep warm.
4. Boil liquid in pot 3 minutes, or until reduced slightly. Stir in the cold butter cubes in two batches, stirring each time until the butter dissolves completely. Season with salt and pepper to taste, if desired. Add scallions and cook 1 minute, or until the scallions have softened. Pour sherry mixture over clams.

littleneck clams, olive oil, garlic, paprika, cayenne pepper, sherry, clam juice, lemon juice, cold unsalted butter, scallions

Taken from food52.com/recipes/878-littleneck-clams-with-sherry-garlic-and-smoked-paprika (may not work)