Clams with sherry and Gordal olives
Ingredients:
¼ cup (60 ml) olive oil
6 cloves garlic, chopped
1 French onion, chopped
1.40 kg (3 lb) fresh clams
¾ cup (160 ml) manzanilla sherry
1 cup (250 ml) dry white wine
1 cup (250 ml) Gordal olives
⅓ cup (80 ml) fresh parsley, chopped
Aleppo pepper, to serve
Preparation:
1
In a large pot on medium-high heat, sauté the garlic and onion in the oil, stirring for 30 seconds. Add the clams and cook, stirring for 1 minute.
2
Add the sherry and wine and bring it to a boil. Add the Gordal olives and parsley, cover and cook for around 6 to 8 minutes or until the clams open. Serve sprinkled with Aleppo pepper, along with crusty bread.
CategoryGreen Gordal olives
Ingredients
¼ cup (60 ml) olive oil
6 cloves garlic, chopped
1 French onion, chopped
1.40 kg (3 lb) fresh clams
¾ cup (160 ml) manzanilla sherry
1 cup (250 ml) dry white wine
1 cup (250 ml) Gordal olives
⅓ cup (80 ml) fresh parsley, chopped
Aleppo pepper, to serve
Directions
1
In a large pot on medium-high heat, sauté the garlic and onion in the oil, stirring for 30 seconds. Add the clams and cook, stirring for 1 minute.
2
Add the sherry and wine and bring it to a boil. Add the Gordal olives and parsley, cover and cook for around 6 to 8 minutes or until the clams open. Serve sprinkled with Aleppo pepper, along with crusty bread.