Clams in Roasted Vegetable Broth
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 2 -3 dozen littleneck clams
- 1 quart roasted vegetable stock
- 12 ounces dark beer (regular can be used)
- 1 elephant garlic clove, very large
- 1 lemon, sliced thin
- 10 fresh basil leaves
- 4 sprigs fresh oregano
- 1⁄4 teaspoon Old Bay Seasoning
directions
- In a large pot place vegetable stock, beer, garlic, basil leaves, oregano, Old Bay Seasoning and lemon.
- let simmer for 15 minutes and add clams.
- Cover and let steam until clams just begin to open.
- Scoop out clams and broth, serve with garlic bread or crusty french bread to sop up juices.
- A little fresh grated parm. cheese is excellent sprinkled on top of clams and broth.
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RECIPE SUBMITTED BY
Norelllaura1
Highlands, NJ
I'm a single mom of an 11 year old boy. I work full-time and love to cook. My son (and his friends)love to eat my cooking. Mostly we eat seafood because we love it and it's quick to cook. I love fishing (of course) biking, hiking, gardening and reading. We have a cat, Hooligan; and yes, there is a good reason for that name.