Clams in Roasted Vegetable Broth

Ingredients

• 2-3 dozen littleneck clams
• 1 quart roasted vegetable stock
• 12 ounces dark beer (regular can be used)
• 1 elephant garlic clove, very large
• 1 lemon, sliced thin
• 10 fresh basil leaves
• 4 sprigs fresh oregano
• 1/4 teaspoon Old Bay Seasoning

Directions

1. 1

   In a large pot place vegetable stock, beer, garlic, basil leaves, oregano, Old Bay Seasoning and lemon.

2. 2

   let simmer for 15 minutes and add clams.

3. 3

   Cover and let steam until clams just begin to open.

4. 4

   Scoop out clams and broth, serve with garlic bread or crusty french bread to sop up juices.

5. 5

   A little fresh grated parm. cheese is excellent sprinkled on top of clams and broth.