All you need is water and white wine to steam clams to perfection. The ingredients may be basic but the flavor is anything but.
Coastal Living SEPTEMBER 1998
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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