Steamed Clams in Wine Broth

Recipe courtesy of the National Seafood Institute.

Recipe Ingredients:

4 pounds fresh clams, scrubbed to remove sand
6 tablespoons butter
3/4 cup white wine
3/4 cup water
1 1/2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon hot sauce

Cooking Directions:

1. Bring butter, wine, water, parsley and hot sauce to boil in bottom of steamer.
2. Arrange clams on rack and place in steamer. Cover; steam until clams open, about 8 minutes to 10 minutes. Discard any that do not open.
3. Divide clams into bowls. Ladle broth over clams and serve.

Makes 4 servings.

Recipe and photograph courtesy of the National Seafood Institute.