Clams in Roasted Vegetable Broth

• 2 -3 dozen littleneck clams
• 1 quart roasted vegetable stock
• 12 ounces dark beer (regular can be used)
• 1 elephant garlic clove, very large
• 1 lemon, sliced thin
• 10 fresh basil leaves
• 4 sprigs fresh oregano
• 14 teaspoon Old Bay Seasoning

1. In a large pot place vegetable stock, beer, garlic, basil leaves, oregano, Old Bay Seasoning and lemon.
2. let simmer for 15 minutes and add clams.
3. Cover and let steam until clams just begin to open.
4. Scoop out clams and broth, serve with garlic bread or crusty french bread to sop up juices.
5. A little fresh grated parm.
6. cheese is excellent sprinkled on top of clams and broth.

littleneck clams, vegetable stock, regular, garlic, lemon, basil, oregano

Taken from www.food.com/recipe/clams-in-roasted-vegetable-broth-179699 (may not work)