While white wine is the standard steaming liquid for shellfish, dry Spanish Fino Sherry lends a distinct yeasty, nutty complexity to fresh clams.

Ingredients (Serves 2)

• Fresh clams (purged): 300g
• Garlic: 1 clove (minced)
• Dried whole chili: 1
• Dry Sherry (Fino or Manzanilla): 80ml
• Olive oil: 1.5 tbsp
• Flat-leaf parsley (chopped): for garnish

Instructions

1. Prepare Clams: Scrub the clam shells thoroughly under cold water.
2. Sauté Garlic: In a pan, warm olive oil, garlic, and chili over low heat until fragrant.
3. Steam: Add clams, crank heat to medium-high, and pour in the dry Sherry. Cover immediately with a lid and cook for 2–3 minutes until all clams open.
4. Plate: Discard unopened shells, garnish with parsley, and serve with bread to mop up the savory broth.