STEAMED CLAMS AND MUSSELS
garlic, onions, scallions, baby tomatoes, sherry

 Raymond Southern, Executive Chef

INGREDIENTS:
3 tablespoons extra virgin olive oil
¼ cup chopped onions
3 cloves fresh garlic, minced
½ cup fine quality cooking sherry
1 pound of Manila clams, rinsed and cleaned
1 pound Penn Cove mussels, rinsed, cleaned and de-bearded
1 cup baby tomatoes, cut in half
kosher salt and fresh ground black pepper

3 tablespoons fresh scallions, chopped
Juice from one lemon
¼ stick cold butter, cut into small cubes

PREPARATION:
Heat the extra virgin olive oil in a medium pot over medium heat. Add onions, then garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add sherry and increase heat until it comes to a boil. Add clams and mussels, and cook covered for 2-3 minutes, stirring occasionally. Then add tomatoes and cook until clams and mussels have opened (about 2-3 more minutes). Using a slotted spoon, transfer clams, mussels and tomatoes into a large serving bowl and return the broth back to the stove. Bring the broth to a boil, season to taste with kosher salt and fresh ground black pepper. Remove from heat and add scallions, lemon juice and stir in the butter until it is well incorporated into the broth. Pour broth over clams and mussels, and serve with crispy grilled bread.