steamers with vermouth and thyme
The best steamers (also known as soft-shell clams) are the Ipswich variety.
2 shallots, sliced
2 tablespoons unsalted butter
3 dozen soft-shell clams, scrubbed
1 cup dry vermouth (or white wine)
4 sprigs thyme
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.