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Clams with Sherry Sauce

1
Points® value
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.

Notes

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.

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