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The Ingredients
Serves 6
- 4 shallots, minced
- 2 tbsp. 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.
See the full Fish-shack feast menu.
