Steamed Clams With Sherry, Garlic & Herbs - cooking recipe
Ingredients
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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
Preparation
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Heat olive oil in heavy large saucepan over medium heat.
Add garlic, shallot and herbs and saute 2 minutes.
Add clams, dry Sherry and bottled clam juice.
Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
Add butter to saucepan and stir until melted.
Using tongs, divide clams among 4 soup bowls.
Ladle broth over the clams and sprinkle with green onions.
Serve with bread.
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