Summer dining, family style: Steamer clams with dill, white wine and butter
By: Erina Malarkey
Published: Thursday, July 22, 2010 - 7:57pm

Ingredients




3 pounds steamer clams
1/2 cup white wine
1/4 cup water
1 tablespoon dill
2 tablespoons butter
2 tablespoons lemon juice

Preparation

1 Rinse the steamers with cold water until free of sand. 2 Add all the ingredients into a large, lidded, heavy pot and stir to combine. 3 Add the steamers, put the lid on, and bring to a boil. Reduce to medium heat and cook 5-10 minutes until steamers are opened up (discard those few stubborn ones that don’t open up versus overcooking them). 4 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. 5 Serve with individual butter bowls seasoned with fresh lemon juice.