Instructions: Heat oil in heavy large pot over medium-low heat. Add onion, garlic, bay leaves, and guajillo chili; saute until onion is tender, about 8 minutes. Add clams and saute 2 minutes. Sprinkle with 1/4 cup parsley. Add Sherry and lemon juice.

Increase heat to medium-high, cover, and simmer until clams open (discard any that do not open), about 8 minutes. Transfer clams to shallow bowl.

Boil sauce until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Pour sauce over clams. Sprinkle with remaining 2 tablespoons parsley and serve.

This recipe yields 8 servings.

Comments: Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.

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