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Clams in Sherry Sauce (Almejas à la Gaditana)

This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth. From: Saveur SERVES 4–6

3 tbsp. olive oil
5 cloves garlic, finely chopped
3 lb. (about 3 dozen) small clams, such as littlenecks, scrubbed clean
1 cup dry white wine
½ cup dry sherry
¼ cup finely chopped parsley
2 small red Thai chiles, stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving

Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, and cook, stirring, until golden brown, about 2 minutes. Add the clams, wine, sherry, parsley, and chiles; season with salt and pepper. Bring to a boil, and cook, covered, until the clams open, about 12 minutes; uncover the pan and remove and discard any clams that don't open. Serve with bread on the side.