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Published: Saturday, 5/24/2003

Steamed Clams

1 ~cup white wine~

1 ~cup clam juice~

1 ~medium onion, peeled and sliced~

2 ~stalks celery with leaves, cut into 1-inch slices~

6 ~dozen hard-shell clams, rinsed, or mussels, rinsed and debearded~

1/2 ~cup butter, melted~

Place the liquids, onion, and celery in a large pot set over high heat. When the liquid comes to a rapid boil, add the shellfish, cover the pot, and reduce the heat to a gentle simmer. Cook for 6 to 9 minutes or until the shells have opened. Pour the cooking liquid through a fine-mesh strainer or several layers of cheesecloth into a serving bowl. Discard shellfish that have not opened, and serve the remaining ones hot along with the broth and a bowl of melted butter in which to dip them.

Yield: 4 to 6 servings

Source: Cape Cod Table by Lora Brody

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