Clams in Sherry

Wash the clams thoroughly. Briefly scald the tomato in hot water, remove the skin, remove the stalk and press through a sieve. Stir in the saffron. Cover the bottom of a pan with olive oil and sauté the finely chopped garlic. Add the chopped onion and sauté. Then mix in the clams and saute for 2-3 minutes, stirring constantly. Add tomato mixture and after 1 minute deglaze with sherry. Simmer for about 5-7 minutes, depending on the size of the clams. Before serving, season with salt as well as pepper and sprinkle with chopped parsley.

Preparation Tip:

COOKING TIME: 10-13 minutes RECOMMENDED INGREDIENT: fresh, crusty white bread

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