/zh-tw/tags/clam-recipe/Recent content in Clam-Recipe on 葡萄酒基礎、輕鬆餐酒食譜與葡萄酒搭配終極指南Hugo -- gohugo.iozh-twRengakanThu, 26 Mar 2026 02:45:00 +0900/zh-tw/bistro-recipe/%E8%A5%BF%E7%8F%AD%E7%89%99-tapas-%E8%92%B8%E8%9B%A4%E8%9C%8A-in-dry-%E9%9B%AA%E8%8E%89%E9%85%92-fino/Thu, 26 Mar 2026 02:45:00 +0900/zh-tw/bistro-recipe/%E8%A5%BF%E7%8F%AD%E7%89%99-tapas-%E8%92%B8%E8%9B%A4%E8%9C%8A-in-dry-%E9%9B%AA%E8%8E%89%E9%85%92-fino/<img src="/img/thumbnail/steamed-clams-in-sherry-dry-zh-tw.png" alt="Featured image of post 西班牙 Tapas: 蒸蛤蜊 in Dry 雪莉酒 (Fino)" /><p>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.</p> <h2 id="ingredients-serves-2">Ingredients (Serves 2) </h2><ul> <li>Fresh 蛤蜊 (purged): 300g</li> <li>大蒜: 1 clove (minced)</li> <li>Dried whole chili: 1</li> <li>Dry Sherry (Fino or Manzanilla): 80ml</li> <li>橄欖油: 1.5 tbsp</li> <li>Flat-leaf parsley (chopped): for garnish</li> </ul> <h2 id="instructions">Instructions </h2><ol> <li><strong>Prepare 蛤蜊</strong>: Scrub the clam shells thoroughly under cold water.</li> <li><strong>Sauté 大蒜</strong>: In a pan, warm 橄欖油, 大蒜, and chili over low heat until fragrant.</li> <li><strong>Steam</strong>: 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.</li> <li><strong>Plate</strong>: Discard unopened shells, garnish with parsley, and serve with bread to mop up the savory broth.</li> </ol>