Steamed Clams with Sherry, Garlic & Herbs

Ingredients

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

Directions

1. 1

   Heat olive oil in heavy large saucepan over medium heat.

2. 2

   Add garlic, shallot and herbs and saute 2 minutes.

3. 3

   Add clams, dry Sherry and bottled clam juice.

4. 4

   Cover and cook until clams open, about 5 minutes- discard any clams that do not open.

5. 5

   Add butter to saucepan and stir until melted.

6. 6

   Using tongs, divide clams among 4 soup bowls.

7. 7

   Ladle broth over the clams and sprinkle with green onions.

8. 8

   Serve with bread.