Littleneck clams with sherry, garlic and smoked paprika from Food52

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Notes about this recipe

  • blintz on August 31, 2015

    So excited to find very tiny clams at the fish market today! (They were cockles from New Zealand.) This recipe is quick and very tasty. A nice change from the white wine/garlic broth we usually use with littlenecks and pasta. A perfect tapas. We served them with roasted padron peppers and crusty olive bread.

  • fprincess on July 27, 2011

    I simplified the recipe by adding the clams directly to the olive oil/garlic/paprika mixture + green garlic (instead of chives) then adding the sherry and closing the lid to cook the clams. Butter could be added from the beginning as well. This is a nice change from the traditional white wine/onion/garlic recipe. Essential to rinse the clams carefully to remove all the sand. I served with toasted rustic bread on the side, brushed with a little garlic.

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