/en/tags/clam-recipe/Recent content in Clam-Recipe on Your Ultimate Guide to Wine Basics, Easy Bistro Recipes, and Wine PairingsHugo -- gohugo.ioenRengakanThu, 26 Mar 2026 02:45:00 +0900/en/bistro-recipe/spanish-tapas-steamed-clams-in-dry-sherry-fino/Thu, 26 Mar 2026 02:45:00 +0900/en/bistro-recipe/spanish-tapas-steamed-clams-in-dry-sherry-fino/<img src="/img/thumbnail/steamed-clams-in-sherry-dry-en.png" alt="Featured image of post Spanish Tapas: Steamed Clams in Dry Sherry (Fino)" /><p>While white wine is the standard steaming liquid for shellfish, dry Spanish Fino Sherry lends a distinct yeasty, nutty complexity to fresh clams.</p> <h2 id="ingredients-serves-2">Ingredients (Serves 2) </h2><ul> <li>Fresh clams (purged): 300g</li> <li>Garlic: 1 clove (minced)</li> <li>Dried whole chili: 1</li> <li>Dry Sherry (Fino or Manzanilla): 80ml</li> <li>Olive oil: 1.5 tbsp</li> <li>Flat-leaf parsley (chopped): for garnish</li> </ul> <h2 id="instructions">Instructions </h2><ol> <li><strong>Prepare Clams</strong>: Scrub the clam shells thoroughly under cold water.</li> <li><strong>Sauté Garlic</strong>: In a pan, warm olive oil, garlic, and chili over low heat until fragrant.</li> <li><strong>Steam</strong>: 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.</li> <li><strong>Plate</strong>: Discard unopened shells, garnish with parsley, and serve with bread to mop up the savory broth.</li> </ol>