All you need is water and white wine to steam clams to perfection. The ingredients may be basic but the flavor is anything but.
1 cup water
1 cup dry white wine
4 pounds clams, scrubbed
How to Make It
Bring water and wine to a boil in a stockpot. Add clams; cover and return to a boil. Boil five minutes. Immediately remove open clams with a slotted spoon. Continue cooking remaining clams for 2 to 3 minutes; others may open. Discard any still unopened clams, reserving clam broth. Serve immediately; with broth, if desired.
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