clams with dijon caper sauce

1. 1

   in a large nonreactive skillet with a fitted lid melt butter over medium heat.

2. 2

   add garlic and cook until soft and beginning to turn brown, stirring with a wooden spoon.

3. 3

   increase heat to medium high and add vermouth and herbes de provence.

4. 4

   bring to a boil, stirring often until reduced by half, aprox 3 minutes.

5. 5

   add clams, cover and steam, shaking skillet occasionally until clams open, 5 minutes.

6. 6

   discard the ones that don't open.

7. 7

   remove the clams to 4 soup bowls, and return the skillet and liquid to stovetop.

8. 8

   add cream, capers, mustard, stir and gently boil until sauce thickens enough to coat a spoon, 8 minutes.

9. 9

   season to taste with salt and pepper, divide over clams, serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.