This classic Andalusian recipe for clams in sherry sauce is best served with plenty of crusty bread to mop up every last bit of flavor:
3 lb. small clams, such as littlenecks, scrubbed clean 2 small red bird’s eye chiles, stemmed and finely choppedIn a large pot, heat the oil over medium-high. Add the garlic, and cook, stirring, until golden, about 2 minutes.
Add the clams, wine, sherry, parsley, and chiles; season with salt and black pepper. Bring to a boil, and cook, covered, until the clams open, about 12 minutes. Uncover the pan and discard any clams that don’t open; taste and adjust seasoning as needed. Serve with slices of crunchy country bread on the side.
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