Recipe for Steamed Clams - Ron's Landing (Hampton, NH)

Steamed Clams Ron's Landing - Hampton, NH




	1 Shallot ¼ cup White Vinegar 3 Sprigs of Thyme 8 oz Unsalted Butter 1 Lemon ½ cup Heavy Cream (optional) 1 cup Wine 3 pounds Mahogany Clams 1 cup Water


	Place the thyme, shallot, lemon juice, wine, water and clams in a small pot and heat to a steam. Remove clams and half shells to a serving platter. Add vinegar to sauce and reduce by ¾. Whip unsalted butter and slowly whisk into reduction until smooth. Add hot cream if desired. Spoon over clam and serve! Serves 12