Fresh seaweed adds a delicious saltiness to the clam broth. I used a large bamboo steamer when testing the clams but a metal steamer basket will work just as well. Yield is 4 servings.
ingredients
directions
Put seaweed in a steamer basket to form a nest.
Put clams in nest.
In a pot large enough to fit the steamer basket, heat 1 tbsp. of the butter on medium-high heat.
Add the shallots, garlic, pancetta, chile, bay leaf and thyme sprig.
Cook for 2 to 3 minutes, until the shallot is softened.
Add the wine and vermouth and bring to a boil.
Put the steamer basket in the pot and cover tightly.
Steam clams 5 to 7 minutes or until they open.
Carefully remove steamer basket from pot and divide clams among 4 bowls.
Add the remaining 1 tbsp. butter and the chopped thyme to the pot.
Cook on medium heat for 1 minute.
Check for seasoning.
Pour the sauce over the clams.