Ingredients:
3 tablespoons olive oil
8 cloves garlic, sliced thin
3 shallots, sliced thin
1 cup Amontillado Sherry
½ cup clam broth or clam juice
1 tablespoon fresh thyme, chopped
Salt and black pepper to taste
32 each Littleneck clams, washed and scrubbed
2 tablespoons aromatic finishing extra virgin olive oil
2 tablespoons chives, minced
2 thick slices crunchy sourdough bread