This classic Andalusian recipe for clams in sherry sauce is best served with plenty of crusty bread to mop up every last bit of flavor:
byAlexander Lobrano| UPDATED Aug 30, 2022 6:18 PMRecipes by CourseRecipes by CuisineRecipes by IngredientShareFood and travel writer Alexander Lobrano serves this classic Andalusian seafood dish with lots of crusty bread to soak up the piquant broth. For him it captured the enticements of the port city of Cadiz and the treasures to be found in its central Mercado Central de Abastos.
Baking and PastryBreadClams, Mussels & ScallopsDinner or Main CourseFish & SeafoodProteinBreadsIssue 152RecipesSeafoodSpanish-PortugueseMORE TO READSweet Caraway Scones with Salted Butter and FigsAn unexpected trio of ingredients sings in harmony in this simple fruit pastry. Read nowRelated Roasted Heart of Palm with Romesco SauceToasted almonds elevate the nuttiness of this delicate vegetable. Related
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