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