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Steamed Mahogany Clams
Simple quick and delicious! You can also use this recipe for mussels.
Course Appetizer
Cuisine New England, Seafood
Servings
people
Ingredients
Course Appetizer
Cuisine New England, Seafood
Servings
people
Ingredients
Instructions
  1. Rinse off the mahogany clams with cold water to remove any sand or grit from the exterior of the shells.
  2. Add the water and wine to a small sauté pan, and bring to a full boil for approximately two minutes to reduce the amount of liquid.
  3. Add the clams, bring back to a boil and cook for about 7 to 10 minutes (They are done when they are open. Discard any clams that didn't open). Ladle into bowls.
  4. Serve with hot melted butter in a separate dish.
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