clams with dijon caper sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 10 cloves garlic, peeled and sliced
• 1 cup dry vermouth
• 2 tablespoons herbes de provence
• 2 lbs manila clams or 2 lbs littleneck clams, scrubbed
• 2 cups heavy cream
• 6 tablespoons capers, drained
• 6 tablespoons dijon mustard
• salt fresh ground pepper, to taste

Recipe

• 1 in a large nonreactive skillet with a fitted lid melt butter over medium heat.
• 2 add garlic and cook until soft and beginning to turn brown, stirring with a wooden spoon.
• 3 increase heat to medium high and add vermouth and herbes de provence.
• 4 bring to a boil, stirring often until reduced by half, aprox 3 minutes.
• 5 add clams, cover and steam, shaking skillet occasionally until clams open, 5 minutes.
• 6 discard the ones that don't open.
• 7 remove the clams to 4 soup bowls, and return the skillet and liquid to stovetop.
• 8 add cream, capers, mustard, stir and gently boil until sauce thickens enough to coat a spoon, 8 minutes.
• 9 season to taste with salt and pepper, divide over clams, serve.