Clams In Sherry Sauce

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, slivered
• 2 shallots or 1 small onion, diced
• 3 to 4 pounds very small clams, scrubbed
• 1/2 cup fino, amontillado or oloroso sherry
• Black pepper to taste
• 2 tablespoons butter, or more olive oil
• 1 teaspoon lemon juice, or to taste
• Chopped fresh parsley leaves

1. Put oil in a deep skillet over medium heat.
2. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
3. Add clams, and raise heat to high; cook, stirring, until clams begin to open, 5 to 10 minutes.
4. Move them to a bowl.
5. Add sherry to pan.
6. Cook until slightly thickened, about 5 minutes, and then stir in pepper and butter.
7. Return clams to pan, and cook, stirring frequently, 2 to 3 minutes.
8. Put clams on serving dish, and add lemon juice to sauce; taste, and adjust seasoning.
9. Pour sauce over clams, garnish with parsley and serve.

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

Taken from cooking.nytimes.com/recipes/9162 (may not work)