Steamed Clams Sol Duc

lazyme's Note:

Sol Duc Hot Springs, Port Angeles, Washington. Sol Duc Hot Springs chef Mike Rogers won first place at the Clam Fest in Sequim, Washington, for his steamed clams. He uses Manila clams; littleneck clams are another fine choice. From The Best Northwest Places Cookbook (Volume 1).

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 2 tablespoons chopped sun-dried tomatoes
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 2 lbs manila clams , scrubbed
• ¼ cup hard alcoholic cider
• ¼ cup dry sherry
• ¼ cup dry white wine
• 1 lemon , juiced
• 3 tablespoons butter , cut in pieces and chilled
• 1 green onion , chopped
• 4 slices baguette , sliced diagonally and toasted

HAZELNUT BUTTER

• 3 tablespoons butter , softened
• ¼ cup finely chopped toasted hazelnuts
• 1 tablespoon hazelnut-flavored liqueur (optional)

Directions:

1. FOR THE HAZELNUT BUTTER, combine the butter, hazelnuts, and liqueur, if using, in a small bowl.
2. Set aside or refrigerate.
3. HEAT THE OIL in a large skillet over medium heat.
4. Add the sun-dried tomatoes, garlic, and shallot and cook for 2 minutes.
5. Add the clams, hard cider, sherry, white wine, and lemon juice.
6. Cover and steam until the clams are open, 4 to 6 minutes.
7. Discard any clams that do not open.
8. Add the butter to the pan and stir gently until it has melted.
9. Transfer the clams to individual shallow bowls, pour the sauce over them, and sprinkle each with some of the green onion.
10. Spread the toast slices with hazelnut butter, and serve alongside the clams.