steamers with vermouth and thyme
The best steamers (also known as soft-shell clams) are the Ipswich variety.
Prep Time
5 mins
Cook Time
15 mins
Ready in
20 mins
Ingredients (Serves 6)
  • 2 shallots, sliced
  • 2 tablespoons unsalted butter
  • 3 dozen soft-shell clams, scrubbed
  • 1 cup dry vermouth (or white wine)
  • 4 sprigs thyme
Directions
  • In a large Dutch oven over medium heat, cook shallots 
in butter until soft, about 5 minutes. Add clams, vermouth and thyme.
  • Bring to a simmer, cover and cook, stirring occasionally, until clams have opened, 5 to 10 minutes.
  • Discard any clams that don’t open. Pour off most of 
the broth and place in little bowls, to be used for dipping.
  • Serve with melted butter and crusty bread.
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