Clams with sherry and potatoes

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Seafood for me is Friday food. Probably because we had Atlantic prawns every Friday of my childhood (it’s pretty normal in Sweden, actually). First of course, because it’s yummy and, second, it doesn’t take long to prepare, which is why my mother thought (and still thinks) it’s the ultimate way to start the weekend.

These clams with cream, sherry and potatoes are just amazing as a Friday evening dish. Serve with bread and maybe some aioli if you want a more elaborate meal. For me, this and a glass of bubbly is all I need.

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Clams with sherry and potatoes, serves 2

500 g clams

3 medium potatoes

a knob of butter

1 shallot, finely chopped

50 ml dry sherry

100 ml cream

salt & pepper

chopped parsley

Peel and cube the potatoes. Boil until soft, approx 15 minutes. Drain. 

Rinse the clams in a colander and discard any clams not closing. Melt the butter in a saucepan and fry the onion for a few minutes on medium heat without browning. Add the sherry and let some of it evaporate. Add the cream and then the clams. Put the lid on and wait for a minute or two. Check that the clams have opened. (If not, put the lid on for another minute.) When the clams have opened, season the sauce and add the potatoes. Scatter with parsley and serve immediately. 

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Fast food my way

When I have a limited amount of time to cook supper, especially if it is just supper for one, then this is what i usually make.

It takes about 10 minutes from start to finish and I find it delicious. I always have potatoes, red onion and creme fraiche in my kitchen, and roe most of the time too. Because caviar is so salty it keeps in the jar for quite a while in the fridge, so it is easy to have some at hand.

All you need to do is to peel those potatoes, grate them and melt some butter in a frying pan. And how good does that smell?! – melted butter. Yum. Then place little heaps of the grated potatoes in the frying pan, flatten them with a spatula and season a little. Wait until they’ve browned on one side before turning, so place a dollop each of caviar and creme fraiche on your plate and chop half a red onion. Now it is time to turn the rosti and you let them brown and crisp on the other side too. Sprinkle on some more salt and pepper and as they’re done, transfer to your plate and enjoy.