Clams with Sherry Sauce
1
Points®
Total time: 23 min • Prep: 8 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
When buying clams, make sure the shells are tightly closed. If a shell is slightly open, tap it lightly.
Ingredients
Olive oil
2 tsp
Onion
½ cup(s), chopped, finely chopped
Cooked lean ham
⅓ cup(s), reduced-sodium variety
Sherry (dry or sweet)
¼ cup(s)
Uncooked clams with shell
2 pound(s), without shell, scrubbed (about two dozens)
Fresh parsley
1 Tbsp, flat-leaf variety
Instructions
1
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.
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