Photo: MERRELL JAMES

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