Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.You could use most types of clams for this dish – or even mussels, cockles or razor clams.
250-300g clams, cleaned
3 cloves of garlic, peeled and chopped
60-70ml dry sherry
1tbsp chopped parsley
A couple of knobs of butter
Put the clams and garlic in a saucepan with the sherry, season, cover with a lid and cook on a high heat for 3-4 minutes, shaking the pan every so often until they begin to open.
Add the parsley and butter, replace the lid and cook for another 30 seconds or so until they are all opened. Serve immediately.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments