Clams in Roasted Vegetable Broth |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I got bored with the regular steamers and decided to experiment a bit. I had some roasted vegetable stock and some fresh herbs and lemon, along with a bottle of beer and yuuummmmy Ingredients:
2 -3 dozen littleneck clams |
1 quart roasted vegetable stock |
12 ounces dark beer (regular can be used) |
1 elephant garlic clove, very large |
1 lemon, sliced thin |
10 fresh basil leaves |
4 sprigs fresh oregano |
1/4 teaspoon old bay seasoning |
Directions:
1. In a large pot place vegetable stock, beer, garlic, basil leaves, oregano, Old Bay Seasoning and lemon.
2. let simmer for 15 minutes and add clams.
3. Cover and let steam until clams just begin to open.
4. Scoop out clams and broth, serve with garlic bread or crusty french bread to sop up juices.
5. A little fresh grated parm. cheese is excellent sprinkled on top of clams and broth.
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