Recipe courtesy of Emeril Lagasse

Steamers with a Kicked-Up Herb Butter

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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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