Clams with Sherry Sauce
SmartPoints® value per serving
When buying clams, make sure the shells are tightly closed. If a shell is slightly open, tap it lightly.
½ cup(s), finely chopped
⅓ cup(s), reduced-sodium variety
Sherry (dry or sweet)
Uncooked clams with shell
2 pound(s), scrubbed (about two dozens)
1 Tbsp, flat-leaf variety
- Heat the oil in a medium Dutch oven over medium-high heat. Add the onion and ham; cook, stirring frequently, until lightly browned, about 5 minutes. Add the sherry and clams; bring to a boil. Reduce the heat to medium, cover, and steam until the clams open, about 8 minutes, stirring after 4 minutes. Discard any clams that do not open. Sprinkle the clams and sauce with the parsley. Serve at once. Yields 4 clams with 2 tablespoons sauce per serving.
If the shell doesn’t snap shut, the clam is dead and should be discarded. Also, the shells should be whole, not broken or cracked.