Summer dining, family style: Steamer clams with dill, white wine and butter
Rinse the steamers with cold water until free of sand.
Add all the ingredients into a large, lidded, heavy pot and stir to combine.
Divide steamers and corresponding cooking broth into small bowls. If you’re fastidious, I recommend pouring the broth through a cheese cloth to catch any last sand parts, although if you’re a bottle or two of wine into dinner, no one will notice.