Steamed Clams (Serves 2)

Ingredients:

2 pounds tiny butter clams (preferably Manila clams), 4 Tbsp. sherry, 4 Tbsp dry vermouth or white wine, 1/2 tsp. minced shallots, 1/2 tsp. minced garlic, 1/2 tsp. lemon juice, 6 Tbsp. drawn butter

Directions:

Choose the right size saucepan or stock pot for the amount of clams you are preparing.  You will need about 1 quart of capacity per pound of clams.  

Combine all the ingredients in the pot over high heat.  Cover and allow the clams to steam until they open.  Depending on the type, size and age of the clams, this will take 3-8 minutes.  Remove clams to a serving bowl and return the broth to the pot.  Simmer to reduce for 1 or 2 minutes.  

Serve the broth and the drawn butter in separate ramekins along with the clams.  Enjoy with your favorite crusty french bread or sourdough bread.  

NOTE :  This can be an appetizer or a meal and the recipe is easily extendable to serve more than two by increasing amounts of ingredients in proportion to each other.

[ welcome|what's cookin'| seafood tips| on the tube| our sponsors | and you are?...| about us ]