Steamed Clams in Wine Broth

  • Yield: 4 servings


4pounds cherrystone or little neck clams, scrubbed
6tablespoons margarine, melted
3/4cup dry white wine
3/4cup water
1 1/2tablespoons chopped fresh parsley
1/4teaspoon Tabasco sauce


  1. Bring margarine, wine, water, parsley and tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes.
  2. Discard any that do not open. Divide clams into 3 or 4 serving bowls. Ladle broth over them.