Easy Pacific Northwest Steamers - cooking recipe

Ingredients

1 lb live steamer clam
2 tablespoons olive oil
5 -6 chopped garlic cloves
1/2 teaspoon dried dill weed
1/4 teaspoon dried thyme
1/2 cup cooking sherry
1/2 cup water
1/4 cup butter
1 fresh baked baguette or 1 round sourdough loaf

Preparation

Rinse and drain clams; set aside.
Heat olive oil in large heavy pot over medium heat.
Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
Add sherry and water and heat until steaming (about 1 min).
Add clams, cover pot and cook 5 minutes.
Add butter and stir gently until well blended with juices.
Ladle out clams into a large serving bowl.
Remove any clams that did not open all the way.
Pour remaining juices over clams.
Serve hot with fresh bread on the side.
I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
Don't forget another bowl to throw the shells in!