Garlicky Steamed Clams

• 2 tablespoons olive oil
• 4 to 6 large cloves garlic, sliced
• 2 cups dry white wine or vermouth
• 2 cups water or shellfish stock
• 2 bay leaves
• 1/2 teaspoon dried thyme, or 1/4 teaspoon herbes de Provence
• Pinch of red pepper flakes (optional)
• 3 1/2 pounds small Manila clams, scrubbed
• Fine sea salt or kosher salt
• 4 tablespoons unsalted butter
• 1/2 cup minced fresh flat-leaf parsley
• 3 tablespoons Pernod (optional)
• Juice of 1 lemon

1. Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.
2. Heat the olive oil in a Dutch oven or clay pot over direct heat.
3. Move the pot to indirect heat, add the garlic, and saute for 2 minutes.
4. Add the wine, water, and bay leaves and move back to direct heat to bring to a low boil.
5. Stir in the thyme and optional pepper flakes and place the clams in the liquid.
6. Cover and move to indirect heat to cook until the clams open, about 10 minutes.
7. Add salt to taste.
8. Stir in the butter, parsley, and Pernod and cook, uncovered, for 10 minutes.
9. Add lemon juice to taste and serve hot with crusty bread.

olive oil, garlic, white wine, water, bay leaves, thyme, red pepper, manila clams, salt, unsalted butter, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/garlicky-steamed-clams-391772 (may not work)