Spanish style clams
2 crushed garlic cloves
1 cup of white wine
2 chunks of butter
a splash of Pedro Ximenez Sherry
a bunch of parsley
1. Put the crushed garlic in a pan with EVO and lemon zest, cook on medium heat but make sure you don't brown the garlic at all it should only be 30 secs max.
2. When the pan is hot add the clams and the white wine and Pedro Ximenez, turn the heat to high, and put the lid on until the clams start to open.
3. Take the lid off and add the chunks of butter and parsley.
4. Serve with a slice of lemon and a nice glass of Pedro Ximenez or Albariño white wine.
Byron & María
The Coastal Cocina