This is another example of the basic method of steaming shellfish in a small amount of liquid, rather than in a basket set over the liquid. The broth below is given even more depth (and wonderful color) with a last-minute addition of herb oil; butter lends it a bit of richness. To soak up the flavorful broth, serve crusty bread on the side. You could also serve the clams and broth over longstranded pasta, such as linguine or spaghetti.

　　

Ingredients

Serves 4

　　1 cup loosely packed fresh flat-leaf parsley leaves

　　1/2 bunch fresh chives, coarsely chopped (about 1/2 cup)

　　1/4 cup fresh dill

　　1/2 cup loosely packed fresh basil leaves

　　1/2 cup extra-virgin olive oil

　　1 1/2 cups Fish Fumet (page 55)

　　3 dozen fresh small clams, such as littleneck or small Manila, picked over (discard any with broken shells) and scrubbed well with a stiff sponge (or vegetable brush) under cool running water

　　3 tablespoons unsalted butter

　　Coarse salt and freshly ground pepper

　　

Step 1

Make herb oil Pulse parsley, chives, dill, and basil a few times in a food processor to coarsely chop. Pour in the oil and pulse until it is combined and the oil is a vibrant shade of green. You may need to stop and scrape down the sides with a rubber spatula a few times to incorporate all the herbs. Cover, pressing plastic wrap directly on surface to prevent discoloration, and refrigerate until ready to serve (to help keep it from turning brown), up to 3 hours.

　　

Step 2

Steam clams Bring the fish fumet to a boil in a medium stockpot over high heat. Once it is at a rolling boil, add the clams and cover with a tight-fitting lid. Allow them to steam until all clams have opened, 6 to 7 minutes (discard any that remain closed). Use a spider or slotted spoon to transfer the clams to serving bowls.

　　

Step 3

Finish broth Strain the broth remaining in the pot through a cheesecloth-lined sieve to remove any sand. Wipe the pot with paper towels, then pour the strained broth back in and return to a boil. Whisk in the butter and about half the herb oil, whisking to combine. Season with salt and pepper.

　　

Step 4

Serve Ladle the broth over the clams and serve with more herb oil on the side.

　　

Ingredients

Step 5

Any small clams, such as cherrystone, littleneck, or Manila (ask for the littlest ones) will do, or you could substitute mussels or cockles.

　　

Step 6

Instead of the fish fumet, you could use Basic Chicken Stock (page 41), strained Court Bouillion (page 231), or even water for steaming.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.