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| Ingredients: |
3 lbs small steamer clams
1 pint white wine
1/4 pound butter
1 Tbs chicken base
1 sprig sweet basil
3 cloves crushed garlic
1 finely chopped leek
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| Cooking
Instructions: |
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Simmer all ingredients in a covered pot, for one hour. Bring to a boil, add steamers, cover with glass lid and remove from burner as soon as clams open (approximately 5 to 10 minutes, depending on size of clams). DO NOT overcook! Ladle clams and butter broth into a bowl, and serve with garlic bread, lightly toasted, for dipping. |
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