Clams in Herbed Broth

Name: Clams in Herbed Broth
Yield: Serves 4
Ingredients: 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 bunch fresh chives, coarsely chopped (about 1/2 cup); 1/4 cup fresh dill; 1/2 cup loosely packed fresh basil leaves; 1/2 cup extra-virgin olive oil; 1 1/2 cups Fish Fumet (page 55); 3 dozen fresh small clams, such as littleneck or small Manila, picked over (discard any with broken shells) and scrubbed well with a stiff sponge (or vegetable brush) under cool running water; 3 tablespoons unsalted butter; Coarse salt and freshly ground pepper

January 26, 2012

This is another example of the basic method of steaming shellfish in a small amount of liquid, rather than in a basket set over the liquid. The broth below is given even more depth (and wonderful color) with a last-minute addition of herb oil; butter lends it a bit of richness. To soak up the flavorful broth, serve crusty bread on the side. You could also serve the clams and broth over longstranded pasta, such as linguine or spaghetti.

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