Littleneck clams with sherry, garlic and smoked paprika

Alcoholic beverages
littleneck clams with sherry, garlic and smoked paprika

Once we discovered smoked paprika, it quickly became the most commonly used spice in our kitchen - we cook with it all the time, especially with seafood. In this case, the smoky, spicy and garlicky sauce would not be the same without the briny juices that the clams release while they cook. Adding the cold butter at the end of cooking (instead of with the garlic in the beginning) helps to slightly thicken the sauce, while also making it silky. Serve with plenty of warm crusty bread to sop it all up.

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