Easy Pacific Northwest Steamers

• 1 lb live steamer clam
• 2 tablespoons olive oil
• 5 -6 chopped garlic cloves
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon dried thyme
• 1/2 cup cooking sherry
• 1/2 cup water
• 1/4 cup butter
• 1 fresh baked baguette or 1 round sourdough loaf

1. Rinse and drain clams; set aside.
2. Heat olive oil in large heavy pot over medium heat.
3. Add garlic, dill, and thyme and heat until garlic is just starting to brown (about 2 min).
4. Add sherry and water and heat until steaming (about 1 min).
5. Add clams, cover pot and cook 5 minutes.
6. Add butter and stir gently until well blended with juices.
7. Ladle out clams into a large serving bowl.
8. Remove any clams that did not open all the way.
9. Pour remaining juices over clams.
10. Serve hot with fresh bread on the side.
11. I served this with a lighter beer and fruity white wine in keeping with flavors of the Pacific Northwest.
12. Don't forget another bowl to throw the shells in!

live steamer clam, olive oil, garlic, dill weed, thyme, cooking sherry, water, butter, baguette

Taken from www.food.com/recipe/easy-pacific-northwest-steamers-36976 (may not work)