Cape Cod Clams
|Steamer clams||6 Dozen|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Scrub clams with a brush to remove sand from shells.
Discard any clams that remain open.
Rinse well; place in a large heavy kettle.
Add onion, garlic, water, wine, lemon slices, parsley, salt and pepper.
Cover tightly; bring to a boil over medium-high heat.
Reduce heat until liquid barely simmers.
Cook 3 to 5 minutes until clams open.
Discard any that do not open.
Use a slotted spoon to place clams in a large bowl or serve in individual bowls.
Strain cooking liquid through several layers of cheesecloth.
Discard onion, garlic, parsley and lemon slices.