GARLICKY STEAMED CLAMS

Garlicky Steamed Clams image

Yield serves 4 as a first course or main course

Number Of Ingredients 13

2 tablespoons olive oil
4 to 6 large cloves garlic, sliced
2 cups dry white wine or vermouth
2 cups water or shellfish stock
2 bay leaves
1/2 teaspoon dried thyme, or 1/4 teaspoon herbes de Provence
Pinch of red pepper flakes (optional)
3 1/2 pounds small Manila clams, scrubbed
Fine sea salt or kosher salt
4 tablespoons unsalted butter
1/2 cup minced fresh flat-leaf parsley
3 tablespoons Pernod (optional)
Juice of 1 lemon

Steps:

Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.
Heat the olive oil in a Dutch oven or clay pot over direct heat. Move the pot to indirect heat, add the garlic, and sauté for 2 minutes. Add the wine, water, and bay leaves and move back to direct heat to bring to a low boil. Stir in the thyme and optional pepper flakes and place the clams in the liquid. Cover and move to indirect heat to cook until the clams open, about 10 minutes. Add salt to taste. Stir in the butter, parsley, and Pernod and cook, uncovered, for 10 minutes. Add lemon juice to taste and serve hot with crusty bread.