Recipe courtesy of Emeril Lagasse
Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

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.

Place a steamer basket in the stockpot, add the clams to the steamer basket and cover. Cook until the clams open, about 10 minutes; remove any clams that do not open. Gently heat the herb butter. Transfer clams to a serving bowl. Strain the broth. Serve the clams with the broth, the herb butter and slices of the warm baguette.

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