Easy Pacific Northwest Steamers

Rev. Roy's Note:

This is a quick and easy recipe for preparing a great-tasting batch of steamers. Other herbs can be added to taste. Also, while I haven't tried it yet, next time I will substitute the sherry/water with 1 cup of beer. Do whatever sounds best to you!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 3

• 1 lb live steamer clam
• 2 tablespoons olive oil
• 5 -6 chopped garlic cloves
• ½ teaspoon dried dill weed
• ¼ teaspoon dried thyme
• ½ cup cooking sherry
• ½ cup water
• ¼ cup butter
• 1 fresh baked baguette or 1 round sourdough loaf

Directions:

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