Clams for Clam-Haters

1. 1

   Scrub clam shells well.

2. 2

   In a small glass bowl, microwave/melt half of the butter.

3. 3

   In a Dutch oven, heat olive oil and the remaining half of the butter on medium heat.

4. 4

   Saute the garlic lightly.

5. 5

   Remove half of the garlic from the Dutch oven and add it to the melted butter.

6. 6

   In a small skillet, toast the breadcrumbs.

7. 7

   Pour the melted butter/garlic over the crumbs.

8. 8

   Stir in the cheese.

9. 9

   Toast a bit more, then set aside.

10. 10

    Into the Dutch oven with the oil, butter, and garlic mixture, add the basil, sherry, and clam juice.

11. 11

    Bring to a rapid boil and reduce a bit.

12. 12

    Add a little salt and a good portion of pepper.

13. 13

    Drop in the clams and cover with tight lid.

14. 14

    Cook for 4 -5 minutes.

15. 15

    Remove lid, stir well.

16. 16

    If all are open, great if not, re-cover and cook for another minute or so.

17. 17

    Remove any that are not open.

18. 18

    Place open clams into serving bowls.

19. 19

    Add 1/2 of the broth.

20. 20

    Sprinkle generously with breadcrumb mixture.

21. 21

    Pour remaining broth over breadcrumbs.

22. 22

    Garnish with extra basil.

23. 23

    Dive in!

* Per serving · 4 servings · Values may vary.

No additional tips available.