Ingredients for Steamed Clams With Sherry Garlic Herbs
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How to Make Steamed Clams With Sherry Garlic Herbs
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium heat.
- Add 4 minced cloves of garlic and 1 finely chopped shallot. Sauté for 2 minutes, until fragrant.
- Stir in 1/4 cup of chopped fresh herbs and cook for another minute.
- Add 2 pounds of scrubbed littleneck clams, 1/2 cup of dry sherry, and 1/2 cup of bottled clam juice.
- Cover the saucepan and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Remove from heat and stir in 2 tablespoons of butter until melted and incorporated into the sauce.
- Using tongs, carefully divide the clams among 4 soup bowls.
- Ladle the flavorful broth over the clams and garnish with 2 thinly sliced green onions.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
5g
Fat
41g
Carbs
2g