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 sauté 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.