CLAMS IN PEPPER SHERRY SAUCE

Posted in: Hot Sauce Recipes
Posted by: Pete July 9, 2015
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Ingredients

3 tbsp. Extravagonzo Roasted Garlic Culinary Oil

5 cloves Catch a Fire Italian Garlic, finely chopped

3 lb. (about 3 dozen) small clams, such as littlenecks, scrubbed clean

1 cup dry white wine

¹⁄₂ cup Busha Browne Spicy & Hot Pepper Sherry

¹⁄₄ cup finely chopped parsley

2 small red Thai chiles, stemmed and finely chopped

Kosher salt and freshly ground black pepper, to taste

Country bread, for serving

Instructions

Heat Extravagonzo Roasted Garlic Culinary Oil in a 6-qt. saucepan over medium-high heat. Add Catch a Fire Italian Garlic and cook, stirring, until golden brown, about 2 minutes. Add the clams, wine, Busha Browne Spicy & Hot Pepper Sherry, parsley, and chiles; season with salt and pepper. Bring to a boil, and cook, covered, until the clams open, about 12 minutes; uncover the pan and remove and discard any clams that don’t open. Serve with bread on the side.