Steamed Clams in Verjus

• 1/4 cup verjus or red vermouth
• 4 dozen littleneck clams, scrubbed
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 large shallot, minced
• 1 medium tomato, finely chopped
• 1 tablespoon chopped parsley
• Salt and freshly ground pepper

1. Preheat the oven to 300.
2. In a large, deep skillet, bring the verjus to a boil.
3. Add the clams, cover and cook over high heat, shaking the pan occasionally.
4. As the clams open, after about 4 minutes, transfer them to a deep, ovenproof platter.
5. Discard any clams that do not open.
6. Cover the platter with a damp kitchen towel and keep the clams warm in the oven.
7. Reserve the clam cooking liquid in a bowl and wipe out the skillet.
8. Heat the olive oil in the skillet.
9. Add the garlic and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
10. Pour in the reserved clam cooking liquid, stopping before you reach the grit at the bottom.
11. Boil over high heat until reduced to 1 cup, about 5 minutes.
12. Add the tomato and parsley and season with salt and pepper.
13. Pour the sauce over the clams and serve right away.

verjus, littleneck clams, extravirgin olive oil, garlic, shallot, tomato, parsley, salt

Taken from www.foodandwine.com/recipes/steamed-clams-in-verjus (may not work)