4 pounds steamer clams
1 1/2 cups dry white wine
1 cup water
1 onion
6 cracked black peppercorns
1/2 cup melted butter
Directions: one line for each direction. When saved the lines will be numbered.
Clean clams well in several changes of cold water, discarding any with broken shells. Place in a large pot. Add wine, water, onion and peppercorns. Bring to a boil, partially covered, shaking the pot once or twice until clams open, 5 to 7 minutes. (Discard any unopened clams.)
Serve clams immediately in bowls along with 4 ramekins each of strained cooking broth and melted butter, if desired. To eat, dip first into the broth, then the butter.
Comments: Clam shells are delicate and can break when scrubbed. To clean, cover clams with cold water, add 1 tablespoon of cornmeal and let rest. Then rinse under cold, running water.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 274
Calories from Fat 93.3%
Total Fat
23g
Cholesterol
62mg
Sodium
241mg
Carbohydrate
3g
Dietary Fiber
trace
Protein
1g
Exchanges: 1/2 Vegetable
Rating: ()
Added On: April 15, 2008
* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 03-21-2004
