Manilla Green Tea Steamers

So Katherine and I joined some friends up at Potlach State Park along the Hood Canal in Washington for a little sun, relaxing and some serious manilla clam digging.  We were successful and here is a recipe that we made last night.  * My friend Paul made us his version the night before and it had straight white wine and bacon and it was very, very good.  I needed to try it with tea though.  

20 manilla clams (could have eaten double)

shallot, diced

sage, thyme and oregano, minced

2-3 british knobs of butter, knobbed

3 splashes of sherry

1/2 cup white wine

10 ounces of Teng Chong Hui Long Zhai or any other unflavored green tea, already steeped

Crusty bread for dipping, we used a garlic romano from New Seasons

S & P to taste

Over medium heat, gently soften the shallots in a knob or 2 of butter, then add the herbs and saute for a touch longer.  Now it is time to add the tea, sherry and white wine. Bring to a very gently boil and add the clams for about 2 minutes or until they spread their wings.  Salt and pepper to taste and maybe add that last knob of butter, we did.  Place in a big bowl and dip crusty bread in it and enjoy.

* Next time I would add diced bacon to the mix or a little pancetta or even some chorizo to add more depth.  A couple of italian sausage chunks would be delightful as well.