1. Heat olive oil in heavy large saucepan over medium heat. 2. Add garlic, shallot and herbs and saute 2 minutes. 3. Add clams, dry Sherry and bottled clam juice. 4. Cover and cook until clams open, about 5 minutes- discard any clams that do not open. 5. Add butter to saucepan and stir until melted. 6. Using tongs, divide clams among 4 soup bowls. 7. Ladle broth over the clams and sprinkle with green onions. 8. Serve with bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
