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Chefs Mowgli and Craig Rivard

Littleneck Clams

Littleneck clams in a delicious sherry broth with shallots, garlic, and of course, grilled sourdough bread for dipping.

Prep Time:

20 Minutes

Cook Time:

50 Minutes

Serves:

2


Ingredients:

3 tablespoons olive oil

8 cloves garlic, sliced thin

3 shallots, sliced thin

1 cup Amontillado Sherry

½ cup clam broth or clam juice

1 tablespoon fresh thyme, chopped

Salt and black pepper to taste

32 each Littleneck clams, washed and scrubbed

2 tablespoons aromatic finishing extra virgin olive oil

2 tablespoons chives, minced

2 thick slices crunchy sourdough bread

Instructions:

Sweat the garlic and shallots in the olive oil in a pot large enough to fit all of the clams. Season with thyme, salt and pepper.

Once soft, add the sherry to the pot and reduce slightly. Add the clam broth. Bring to a boil and add the clams. Simmer the clams covered until all open.

Remove the clams and reduce the broth and adjust the seasoning. Add the chives to the broth. Ladle the broth over the clams and drizzle the finishing olive oil.

Serve with a grilled sourdough bread.

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