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Steamed Clams in Herb-Wine Sauce

Steamed Clams in Herb-Wine Sauce is a classic dish. The broth is great for dipping warm, crusty bread! For an extra kick, add an extra clove of garlic.

6 dozen steamer clams, scrubbed, cleaned
1 cube butter
1 cup dry white wine (i.e. Chablis)
½ onion, peeled and chopped
2 lg. cloves garlic, peeled and minced
1 bay leaf
½ teaspoon dried basil
¼ cup chopped parsley (or 2 tbsp. dry)
½ teaspoon dill weed


Step 1- Place clams in large kettle. Place all ingredients on top of clams. Bring to boil over high heat, allowing ingredients to filter through clams. Lower heat and when clams are open, serve with broth.
Yield: 3-4 servings

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