Steamed Clams in Wine Broth
Recipe courtesy of the National Seafood Institute.
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
- Bring butter, wine, water, parsley and hot sauce to boil in bottom of steamer.
- 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.
- Divide clams into bowls. Ladle broth over clams and serve.
Makes 4 servings.
Recipe and photograph courtesy of the National Seafood Institute.