Steaming the Clams

• 2 dozen Wellfleet littleneck clams
• 1 cup water

Garlic Sauce

• 2 tablespoons extra virgin olive oil
• 1/4 cup shallots, diced
• 3 cloves garlic, diced
• 1/2 cup white wine

• 1 tablespoon olive oil for the fish
• 2 - 3 pounds Striped Bass filets or other New England Summer Fish
  (Swordfish in August-Sept)
• 2 tablespoons fresh chopped parsley
• Cracked black pepper to taste
• 2 tablespoons extra virgin olive oil
• Lemon wedges for garnishing

• Preheat the oven to 400 degrees.
• Place the clams in a bowl of cold water. Rinse and scrub the clams under
  running water. If the clams feel gritty, repeat the process to remove
  all the sand.
• Place the clams in a small stockpot or saucepan, covering with the
  water. Cover tightly and place on a high flame. Once you see steam
  coming from the pot, the clams will open after about 1 minute, transfer
  to a bowl with a slotted spoon. Try to remove the clams before they
  totally open. Chill the clams in the refrigerator and pour the liquid
  through a sieve and reserve the liquid.
• Remove the clams from their shells (save some or the shells for garnish
  if you like) and roughly chop the clams. Set aside.
• Heat a saucepan on medium; add 2 tablespoons olive oil and the shallots.
  Cook the shallots until they are soft and translucent (sweating). Add
  the garlic and cook until softened, about 3 minutes. Add the white wine
  and increase the flame to high, reducing the liquid by half of its
  volume. Remove the pan from the heat and add this to the reserved clam
  juices.
• Cut the fish filets into serving size portions (approximately 6 ounces).
  Rub with olive oil and season with salt and pepper.
• Heat a large sauté pan on high. When it is hot (test with a small edge
  of the fish, it should sizzle) add 1 tablespoon of olive oil to the pan
  and place the fish filets, skin side up. Make sure there is room between
  the filets for adequate browning. Sear the filets for 2 - 3 minutes.
  Flip the fish, sear the other side for about 2 minutes, making sure
  there is browning. If the fish is thick, place the pan in the pre-heated
  oven and continue cooking for 4 - 5 minutes. (If the filets are thin,
  reduce the heat to medium, cover and continue cooking in the pan for 1-2
  minutes.) Ideally you will want the interior of the fish slightly under
  done.
• Remove the fish from the sauté pan or oven and transfer to a serving
  platter.
• In the pan the fish was cooked in, add the reserved clam juices. Bring
  to a boil and using a wooden spoon, scrape up any browned particles off
  the bottom of the sauté pan. Reduce this liquid so it just covers the
  bottom of the pan. If you go too far add a tiny bit more wine or water.
  Lower the heat and add the clams, parsley and cracked black pepper to
  taste. Drizzle with 2 tablespoons the olive oil (or you can substitute
  unsalted butter) and ladle the sauce over the fish.