Please enjoy this recipe, courtesy of our Chef...
Waterford Steamed Clams
2 tablespoons olive oil
2 tablespoons Sundried Tomatoes
1 tablespoons Chopped Garlic
1 tablespoons Small Diced Shallots
2 pounds Little Neck Clams Scrubbed
1/4 cup Hard Cider
1/4 cup Dry Sherry
1/4 cup Pinot Gregio
Juice of 2 lemons
1/4 cup Heavy Cream
1/2 pound Butter Cut in 1 inch Pieces
2 Green Onions Chopped
1 loaf French Bread
Heat Oil in a large skillet over medium heat. Add sundried tomatoes, Garlic, Shallots and cook for 2 minutes. Add clams, hard cider, wine and lemon juice. Cover and steam until clams open (about 4 to 6 minutes). Discard any clams that do not open. Add heavy cream and bring to boil. Add butter slowly and stir gently until the butter melts. transfer clams to individual shallow bowls, pour sauce over clams and sprinkle each with green onions.
Serve with warm French bread.