Rinse and drain clams; set aside.

Heat olive oil in a large heavy pot over medium heat.

Add garlic, dill, and thyme to the pot.

Sauté until garlic is just starting to brown (about 2 minutes).

Add sherry and water to the pot.

Heat until steaming (about 1 minute).

Add clams to the pot.

Cover the pot and cook for 5 minutes, or until clams open.

Add butter to the pot.

Stir gently until butter is well blended with the juices.

Ladle out clams into a large serving bowl.

Remove any clams that did not open all the way.

Pour remaining juices over clams.

Serve hot with fresh bread on the side.

Serve with a lighter beer and fruity white wine.