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

Ingredients (Serves 2)

• Fresh 蛤蜊 (purged): 300g
• 大蒜: 1 clove (minced)
• Dried whole chili: 1
• Dry Sherry (Fino or Manzanilla): 80ml
• 橄欖油: 1.5 tbsp
• Flat-leaf parsley (chopped): for garnish

Instructions

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