Steamed Clams With Sherry Garlic Herbs
Steps
Heat olive oil in heavy large saucepan over medium heat.
Add garlic , shallot and herbs and saute 2 minutes.
Add clams , dry sherry and bottled clam juice.
Cover and cook until clams open , about 5 minutes- discard any clams that do not open.
Add butter to saucepan and stir until melted.
Using tongs , divide clams among 4 soup bowls.
Ladle broth over the clams and sprinkle with green onions.
Serve with bread.
Ingredients
olive oil, garlic, shallot, fresh dill, fresh parsley, fresh basil, fresh thyme, clams, dry sherry, bottled clam juice, unsalted butter, green onion, sourdough bread