Steamed Clams Sol Duc
|Olive oil||2 Tablespoon|
|Chopped sun dried tomatoes||2 Tablespoon|
|Chopped garlic||1 Tablespoon|
|Chopped shallot||1 Tablespoon|
|Manila clams||2 Pound, scrubbed|
|Hard cider||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon||1 , juiced|
|Butter||3 Tablespoon, cut into pieces|
|Green onion||1 , chopped|
|Baguette slices||4 , sliced diagonally and toasted|
|For hazelnut butter|
|Butter||3 Tablespoon, softened|
|Chopped toasted hazelnuts||1⁄4 Cup (4 tbs)|
|Hazelnut liqueur||1 Tablespoon|
FOR THE HAZELNUT BUTTER, combine the butter, hazelnuts, and liqueur, if using, in a small bowl.
Set aside or refrigerate.
HEAT THE OIL in a large skillet over medium heat.
Add the sun-dried tomatoes, garlic, and shallot and cook for 2 minutes.
Add the clams, hard cider, sherry, white wine, and lemon juice.
Cover and steam until the clams are open, 4 to 6 minutes.
Discard any clams that do not open.
Add the butter to the pan and stir gently until it has melted.
Transfer the clams to individual shallow bowls, pour the sauce over them, and sprinkle each with some of the green onion.
Spread the toast slices with hazelnut butter, and serve alongside the clams.