Clams in Garlic Sauce

• 5 tablespoons extra-virgin olive oil
• 1/2 cup minced onion
• 4 garlic cloves, minced
• 2 bay leaves
• 2 2-inch pieces dried guajillo chili with seeds,* thinly sliced
• 3 pounds Manila clams, scrubbed
• 6 tablespoons chopped fresh parsley
• 1/2 cup dry Sherry
• 1/4 cup fresh lemon juice

1. Heat oil in heavy large pot over medium-low heat.
2. Add onion, garlic, bay leaves, and guajillo chili; saute until onion is tender, about 8 minutes.
3. Add clams and saute 2 minutes.
4. Sprinkle with 1/4 cup parsley.
5. Add Sherry and lemon juice.
6. Increase heat to medium-high, cover, and simmer until clams open (discard any that do not open), about 8 minutes.
7. Transfer clams to shallow bowl.
8. Boil sauce until slightly thickened, about 2 minutes.
9. Season to taste with salt and pepper.
10. Pour sauce over clams.
11. Sprinkle with remaining 2 tablespoons parsley and serve.
12. Available at Latin American markets and some supermarkets.

extravirgin olive oil, onion, garlic, bay leaves, manila clams, parsley, sherry, lemon juice

Taken from www.epicurious.com/recipes/food/views/clams-in-garlic-sauce-107125 (may not work)