Steamers with a Kicked-Up Herb Butter (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups water |
1 cup clam juice |
1/4 cup white wine |
2 shallots, cut into quarters lengthwise plus 2 tablespoons, minced |
2 cloves garlic |
5 sprigs thyme |
1 sprig rosemary |
1/2 bunch parsley sprigs |
1/2 bunch chives, chopped |
1/2 bunch tarragon, leaves chopped |
2 tablespoons lemon juice |
1 teaspoon lemon zest |
1 teaspoon salt |
1 teaspoon white pepper |
2 sticks unsalted butter |
8 pounds steamer clams, scrubbed well under cold running water |
1 crusty baguette, for serving |
Directions:
1. Combine water, clam juice, white wine, shallots, garlic, 3 of the thyme sprigs, rosemary and parsley in a large stock pot; bring to a boil, reduce heat and simmer for about 10 minutes.
2. In a food processor combine the minced shallots, chives, tarragon, leaves from the remaining 2 sprigs of thyme, lemon juice, lemon zest, salt, pepper and butter; blend until smooth.
3. Place a steamer basket in the stockpot, add the clams to the steamer basket and cover. Cook until the clams open, about 10 minutes; remove any clams that do not open. Gently heat the herb butter. Transfer clams to a serving bowl. Strain the broth. Serve the clams with the broth, the herb butter and slices of the warm baguette.
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