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)
  • 2 shallots, sliced
  • 2  tbsp. unsalted butter
  • 3  dozen soft-shell clams, scrubbed
  • 1 cup dry vermouth (or white wine)
  • 4 sprigs thyme
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.
from around the web