Clams in Sherry Sauce
Dive into the vibrant flavors of the sea with this elegant Clams in Sherry Sauce recipe, a luxurious yet approachable dish that's perfect for seafood lovers. Fresh, tender clams are steamed in a fragrant, silky sauce made from dry sherry, chicken or seafood stock, and a touch of heavy cream, creating a balance of briny and rich flavors. Sautéed shallots and garlic lend a fragrant depth, while a sprinkle of fresh parsley adds brightness. Serve this dish with crusty bread to soak up every last drop of the luscious sherry-infused broth. Ready in just 35 minutes, this recipe is an impressive choice for weeknight dinners or special occasions alike. Tags: clams recipe, sherry sauce, seafood dinner, easy clam dishes, one-pot seafood recipes.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup dry sherry
- 1 cup chicken or seafood stock
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 loaf crusty bread (for serving)
Instructions
Scrub the clams under cold running water to remove any dirt or sand. Discard any clams that are cracked or do not close when tapped.
In a large, deep skillet or pot, heat the olive oil and butter over medium heat until the butter is melted and bubbly.
Add the chopped shallots and sauté for 2-3 minutes, or until they become translucent.
Stir in the minced garlic and cook for 1 additional minute, stirring frequently to avoid burning the garlic.
Pour in the dry sherry, scraping the bottom of the skillet to deglaze and release any flavorful bits. Let the liquid simmer for 2 minutes to reduce slightly.
Add the chicken or seafood stock to the pan, stirring to combine. Bring the mixture to a gentle simmer.
Carefully add the clean clams to the skillet, spreading them out in a single layer as much as possible. Cover the skillet with a lid and cook for 5-7 minutes, or until the clams open. Discard any clams that remain closed.
Reduce the heat to low and stir in the heavy cream. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
Season the sauce with salt and black pepper to taste. Stir in the chopped parsley for a burst of freshness.
Serve the clams in sherry sauce immediately, spooning the sauce over the clams. Pair with crusty bread for soaking up the flavorful sauce.
Nutrition Facts
Calories |
3375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.7 g | ||
| Protein | 269.0 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 266.5 mg | 1481% | |
| Potassium | 6377 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
