Steamed Clams With Sherry, Garlic & Herbs - cooking recipe

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
Preparation
    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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