I couldn't wait to get home and make my own version of white wine-steamed clams. And this time I made sure there was plenty of bread to soak up all the broth.
Clam Steamed in White Wine with Tarragon and Tomato
~serves 4 generously as a main course, serves 6-8 as an appetizer~
4 lb. clams (I use Manila clams here), scrubbed well, discarding any with broken shells as well as clams that
are open and won't close again after tapping them on the shell (dead clams)
2c. white wine
1 large shallot, minced (about 1/2 c.)
4 cloves of garlic, minced
1 bay leaf
4 T. unsalted butter
1 T. minced fresh tarragon
1 Roma tomato, cored, seeded and cut into 1/2 inch dice
the juice of 1 lemon (or to taste)
generous grinding of black pepper
1. In a large dutch oven or stockpot, combine wine, shallot, garlic and bay leaf. Simmer together over medium heat for 3-4 min. to bring out the flavors.
2. Increase heat to high, add the clams. Cover the pot and steam, 5-8 min.,until all the clams open, stirring twice while they cook.
3. Using a slotted spoon, remove the clams to a serving bowl, discarding any unopened clams.
4. Reduce heat to low, add the butter & swirl it around in the liquid to make and emulsified sauce. Stir in tarragon, tomato, lemon juice and black pepper. Ladle the broth over the clams. Serve immediately. Don't forget the bread!