Steamed Clams with Sherry, Garlic & Herbs

Top Review by Sherry Vorick

absolutely fabulous!!

Ingredients Nutrition


  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.

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