Clams In Roasted Vegetable Broth

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 in a large pot place vegetable stock, beer, garlic, basil leaves, oregano, old bay seasoning and lemon.
• 2 let simmer for 15 minutes and add clams.
• 3 cover and let steam until clams just begin to open.
• 4 scoop out clams and broth, serve with garlic bread or crusty french bread to sop up juices.
• 5 a little fresh grated parm. cheese is excellent sprinkled on top of clams and broth.