clams with dijon caper sauce

• 4 tablespoons butter
• 10 cloves garlic, peeled and sliced
• 1 cup dry vermouth
• 2 tablespoons herbes de provence
• 2 lbs manila clams or 2 lbs littleneck clams, scrubbed
• 2 cups heavy cream
• 6 tablespoons capers, drained
• 6 tablespoons Dijon mustard
• salt fresh ground pepper, to taste

1. in a large nonreactive skillet with a fitted lid melt butter over medium heat.
2. add garlic and cook until soft and beginning to turn brown, stirring with a wooden spoon.
3. increase heat to medium high and add vermouth and herbes de provence.
4. bring to a boil, stirring often until reduced by half, aprox 3 minutes.
5. add clams, cover and steam, shaking skillet occasionally until clams open, 5 minutes.
6. discard the ones that don't open.
7. remove the clams to 4 soup bowls, and return the skillet and liquid to stovetop.
8. add cream, capers, mustard, stir and gently boil until sauce thickens enough to coat a spoon, 8 minutes.
9. season to taste with salt and pepper, divide over clams, serve.

butter, garlic, manila clams, heavy cream, capers, mustard, salt

Taken from www.food.com/recipe/clams-with-dijon-caper-sauce-85637 (may not work)