Steamed Manila Clams with Dijon-Caper Sauce | Saveur
The creamy, tangy, herb scented broth enhances the sea-tinged clams and goes great with a nice Pinot Gris.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 4 tbsp. butter
- 10 cloves garlic, peeled and thinly sliced
- 1 cup dry vermouth
- 2 tbsp. herbes de Provence
- 2 lb. manila clams, scrubbed
- 2 cups heavy cream
- 6 tbsp. capers, drained
- 6 tbsp. dijon mustard
- Salt and freshly ground black pepper
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