Clams with mushrooms and sherry sauce

Summertime is the best moment for light eating, because the body doesn’t need all the extra calories for fighting the cold weather. But that’s not an excuse for not eating properly or just eat salads and greens.

Today’s recipe is a wonderful example.  It reminds us of the ocean breeze, the sand between our toes and the sound the waves make when they reach the beach; besides, is very similar to one of our favorite dishes from one little restaurant we love to dine in when we go to the the south.

The chef gave me his recipe last year, but made me promise not to share it with anybody else. That’s why I changed, added and left completely out some ingredients and this was the result. Delicious clams with a wonderful sauce for dipping bread. He didn’t give any measurement, but I’m going to try to give you some quantities.

Clams with Mushrooms and sherry sauce

Ingredients

  • 500 g clams
  • 3 garlic cloves
  • ½ onion
  • 200 g mushrooms sliced
  • 400 g tomato puree
  • A splash of sherry

Directions

Put the clams in water and let them there for 10 to 15 minutes to clean. Meanwhile, make a sofrito with the garlic and onion. Then add the sliced ​​mushrooms and tomato puree, let it simmer until everything is cooked. Finally, add the clams and a splash of sherry. Allow the clams a few minutes to open and… ready!

Enjoy!

35 thoughts on “Clams with mushrooms and sherry sauce

  1. Que delicioso!!!!! esto esta perfecto para el ultimo fin de semana de este verano en Canada. Tengo ya melancolía de que el verano se fue y no sentí por que parte de la casa salió y no dejo pero ni olor. Te copiare esta recetilla y veré si la hago este fin de semana, sino pues no importa la hago cualquier día de otoño o invierno no cae mal con una copita de vino ya sea riesling o un pinot grigio…saludos!!

    1. ¡Muchas gracias!
      Qué graciosa😉 Me recuerdas a mi amiga La Tere de Chile😉
      Es verdad, la pedes hacer cuando quieras porque almejas encontramos todo el año en los supermercados, así que adelante, cuando te entre morriña de veranito, te preparas tus almejas y listo!😉
      ¡Saludos!

  2. How beautifully colourful, simple and appetizing! Can see myself making it with other small shellfish and seafood also🙂 !

  3. This sounds just womderful, Giovanna! I don’t know what you didn’t use from his original recipe but I doubt it was needed. This is prefect as it is.

    1. Dear John thanks a lot for your comment🙂
      It may looks like there’s no missing ingredients, but there are a few… the original recipe is a bit more savory, but this version is lighter and, still, very very good😉

  4. Mmm….looks so good and definitely would be asking for some bread to sop up all that amazing sauce! I agree, hot weather or not, it’s important to eat fabulously tasting dishes! Not sure what you left out as the list of ingredients sound perfect to me and allow the mussels to shine!

    1. Thanks Barbara!
      I make a sofrito, starting with a bit of garlic, onion and tomato cooked in olive oil, we can add pepper (green or red) and at the end some cilantro. But the base is always g, c & t.😉

  5. Looks delicious! I have never had clams, and I dont have the slightest idea why. I will have to try this now!~ BTW love your new pic! 🙂

    1. Hi Christie! Thanks for your comment🙂 I thought you have all kind of seafood overthere… well, these are very good, and I hope you enjoy them very soon.
      I’m glad to know that you and your family are fine after Issac, thanks to St Joseph! Take care🙂

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