Steamed Clams with Sherry, Garlic & Herbs |
|
 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons olive oil |
1 1/2 tablespoons chopped garlic |
1 tablespoon chopped shallot |
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill |
2 teaspoons chopped fresh parsley or 1/2 teaspoon dried parsley |
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil |
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme |
2 dozen clams, scrubbed |
4 ounces dry sherry |
4 ounces bottled clam juice |
2 ounces unsalted butter |
1/4 cup chopped green onion |
sourdough bread |
Directions:
1. Heat olive oil in heavy large saucepan over medium heat.
2. Add garlic, shallot and herbs and saute 2 minutes.
3. Add clams, dry Sherry and bottled clam juice.
4. Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
5. Add butter to saucepan and stir until melted.
6. Using tongs, divide clams among 4 soup bowls.
7. Ladle broth over the clams and sprinkle with green onions.
8. Serve with bread.
|
|