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Recipe: Clams with Garlic and Sherry

sole with clamsDuring our Seville: The Scintillating Flavors of Seville culinary adventure, we spend several wonderful days at Hacienda San Rafael, a stylish countryside manor. During one of our cooking classes we learned this fabulous dish. The secret is to rush it to the table as soon as it’s ready! Clams don’t wait…

1 kilo of clams
8 garlic cloves finely sliced
Olive oil
A bunch of parsley finely chopped
1 cup of manzanilla sherry
1 tablespoon flour
Salt and pepper


First clean the clams by soaking them in a bowl with cold water and a small handful of salt. Add enough salt to the water so it tastes like seawater. Soak the clams for 2 hours and then rinse them in plenty of cold water.

Gently fry the garlic in olive oil until golden and add the clams.  Add the parsley, sherry, sprinkle with the flour, and season with salt and pepper to taste. Place over strong heat and cover with a lid. Leave until the clams open (just 2-3 minutes) and remove from the heat. Serve immediately with crusty bread.