Place steamers (or you can use little-neck or cherrystone clams) in
approximately 2 inches of water in a pot with a cover. Bring the
water to a boil then add in the wine and cover. If you like -
lightly pepper, you can also add some spice in a very limited
amount. I like to use parsley, and some oregano. Watch for the clams
to open. While you are waiting for the clams to open, place enough
butter in a pan and melt - this will be used to dip your clams
into. When most are opened take the clams from the pot. Any clams
that have not opened should be thrown away.
You should run the broth from the cooking through a cheese cloth
or even a narrow screened strainer. This can be refrigerated and
used as a broth stock when making chowder or soup. Another use is to
mix it into the melted butter (with the melted butter making up at
least 2/3 of the mixture) and use that as the clam dip.
Tip: The live clams can be placed in a shallow pan
with enough water to cover. Sprinkle a handful of cornmeal over them and
let stand a few hours or overnight. They will absorb the cornmeal into
their systems and it will clean out any sand as well as help in whitening
the clam meat.
