Steamers with a Kicked-Up Herb Butter

• 1 1/2 cups water
• 1 cup clam juice
• 1/4 cup white wine
• 2 shallots, cut into quarters lengthwise plus 2 tablespoons, minced
• 2 cloves garlic
• 5 sprigs thyme
• 1 sprig rosemary
• 1/2 bunch parsley sprigs
• 1/2 bunch chives, chopped
• 1/2 bunch tarragon, leaves chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 sticks unsalted butter
• 8 pounds steamer clams, scrubbed well under cold running water
• 1 crusty baguette, for serving

1. Combine water, clam juice, white wine, shallots, garlic, 3 of the thyme sprigs, rosemary and parsley in a large stock pot; bring to a boil, reduce heat and simmer for about 10 minutes.
2. In a food processor combine the minced shallots, chives, tarragon, leaves from the remaining 2 sprigs of thyme, lemon juice, lemon zest, salt, pepper and butter; blend until smooth.
3. Place a steamer basket in the stockpot, add the clams to the steamer basket and cover.
4. Cook until the clams open, about 10 minutes; remove any clams that do not open.
5. Gently heat the herb butter.
6. Transfer clams to a serving bowl.
7. Strain the broth.
8. Serve the clams with the broth, the herb butter and slices of the warm baguette.

water, clam juice, white wine, shallots, garlic, thyme, rosemary, parsley sprigs, chives, tarragon, lemon juice, lemon zest, salt, white pepper, butter, steamer clams, crusty

Taken from www.foodnetwork.com/recipes/emeril-lagasse/steamers-with-a-kicked-up-herb-butter-recipe.html (may not work)