Garlicky Steamed Clams

Name: Garlicky Steamed Clams
Yield: serves 4 as a first course or main course
Ingredients: 2 tablespoons olive oil; 4 to 6 large cloves garlic, sliced; 2 cups dry white wine or vermouth; 2 cups water or shellfish stock; 2 bay leaves; 1/2 teaspoon dried thyme, or 1/4 teaspoon herbes de Provence; Pinch of red pepper flakes (optional); 3 1/2 pounds small Manila clams, scrubbed; Fine sea salt or kosher salt; 4 tablespoons unsalted butter; 1/2 cup minced fresh flat-leaf parsley; 3 tablespoons Pernod (optional); Juice of 1 lemon

January 24, 2012

This recipe is simple but packed with flavor. You can substitute other shellfish, such as mussels or shrimp or cracked crab, or a combination of all of these. This version gives a nod to Provence, using herbes de Provence and Pernod. The rich liquor created by the combination of the shellfish, garlic, wine, and herbs is the best part! Bake up some No-Knead Dutch Oven Bread (page 85) to accompany this delightful dish.

Recipe notes

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