by notlazy.rustic.
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notlazy.rustic.'s Notes:
Expand50 littleneck clams Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
6 cloves garlic, chopped Ask a question about this ingredient
1 tablespoon smoked paprika Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
3/4 cups dry sherry Ask a question about this ingredient
1/4 cup clam juice Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
1 tablespoon cold unsalted butter, cubed Ask a question about this ingredient
4 scallions, white and green parts sliced Ask a question about this ingredient
Scrub clams, checking to make sure they are all closed. If any are open, gently tap - if they close immediately, keep; if they stay open, discard. Place closed clams in colander set inside large bowl. Rinse until the water runs clear, changing water as necessary.
Ask a question about this stepHeat large sauce pot over medium-low heat; when hot, add olive oil. Heat 1 minute; add garlic and cook 2 minutes, or until tender, stirring constantly. Add smoked paprika and cayenne pepper; cook 1 minute more, stirring constantly. Add sherry, clam juice and lemon juice; increase heat to high and bring to a boil. Boil mixture 4 minutes.
Ask a question about this stepGently add clams to boiling mixture, stirring to coat. Cover pot. Cook clams 6-9 minutes, or until clams start to pop open. As clams open, remove to a serving bowl or individual bowls, using slotted spoon. Tent with foil to keep warm.
Ask a question about this stepBoil liquid in pot 3 minutes, or until reduced slightly. Stir in the cold butter cubes in two batches, stirring each time until the butter dissolves completely. Season with salt and pepper to taste, if desired. Add scallions and cook 1 minute, or until the scallions have softened. Pour sherry mixture over clams.
Ask a question about this stepWe used to make a dish JUST like this when I worked at Prune! We used razor clams, and white wine, but same idea. Great flavors.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
thank you! so funny - you've mentioned two things i always talk about wanting to do, but never have: finding razor clams to cook with and finally getting to prune for brunch.