Steamed Mahogany Clams

Simple quick and delicious! You can also use this recipe for mussels.
Course Appetizer
Cuisine New England, Seafood
Servings 2 people

Ingredients
  

  • 2 lbs mahogany clams
  • 1/2 cup water
  • 1/2 cup white wine chablis or rhine
  • 1 stick butter melted
  • 1/2 cup white wine chablis or rhine
  • 1 stick butter melted

Instructions
 

  • Rinse off the mahogany clams with cold water to remove any sand or grit from the exterior of the shells.
  • Add the water and wine to a small sautĂ© pan, and bring to a full boil for approximately two minutes to reduce the amount of liquid.
  • 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.
  • Serve with hot melted butter in a separate dish.
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