INGREDIENTS

For the Shallot Butter:

3 to 4 large shallots, sliced

Vegetable or grape seed oil, for frying

2 sticks softened butter

1½ tablespoons minced garlic

1½ teaspoons minced parsley

1½ teaspoons minced thyme

Zest of ½ lemon, finely grated

½ teaspoon kosher salt

For the Clams:

13 ounces fresh manilla clams or mussels

2 tablespoons shallot butter

¼ cup dry white wine

Small handful snap peas, sliced into thirds

DIRECTIONS

1. Make the shallot butter: In a small saucepan, cover the shallots in the oil and place over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until golden brown. Drain on paper towels and let cool before finely mincing. Reserve the oil for another use. 

2. Combine ⅓ cup of the minced fried shallots with the remaining shallot butter ingredients.

3. Make the clams: Sort through the clams, discarding any shells that are already open. In a large sauté pan over medium-high heat, melt the butter until foaming. Add the clams and white wine, and tightly cover. Cook for 4 to 5 minutes, or until the shells are open.

4. Add the snap peas and cook for another 2 to 3 minutes, until they're bright green. Discard any clam shells that have not opened. Arrange the shellfish in a bowl, pour the broth over top and serve

Article from Tasting Table Recipe from Taylor Shellfish Farms Restaurants