Steamed Clams with Sherry, Garlic & Herbs

• Total Time: 1 hrs
• Prep Time: 35 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 ½ tablespoons chopped garlic
• 1 tablespoon chopped shallot
• 2 teaspoons chopped fresh dill or ½ teaspoon dried dill
• 2 teaspoons chopped fresh parsley or ½ teaspoon dried parsley
• 2 teaspoons chopped fresh basil or ½ teaspoon dried basil
• 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
• 2 dozen clams , scrubbed
• 4 ounces dry sherry
• 4 ounces bottled clam juice
• 2 ounces unsalted butter
• ¼ cup chopped green onion
• sourdough bread

Directions:

1. Heat olive oil in heavy large saucepan over medium heat.
2. Add garlic, shallot and herbs and saute 2 minutes.
3. Add clams, dry Sherry and bottled clam juice.
4. Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
5. Add butter to saucepan and stir until melted.
6. Using tongs, divide clams among 4 soup bowls.
7. Ladle broth over the clams and sprinkle with green onions.
8. Serve with bread.

Reviews

[Sherry Vorick]

absolutely fabulous!!

[susie cooks]

Easy, excellent recipe! The herbs are fantastic with the sherry. I also used about one tablespoon fresh lemon juice. Will definitely make this again.