Save the Juice when your done and any leftover clams for Clam Chowder
Do not eat UNOPENED cooked CLAMS . Just saying.
5 lbs Fresh Farmed Live Littleneck Clams (we called them Steamers or Butter Clams)
6-8 Cloves Garlic Minced
1 Tbsp Costco’s Better than Bullion Chicken
1/2 c water
1 small single bottle Sutter Home Sauvignon Blanc, White wine, Or Champaign (About a cup)
2-3 Tbsp Fresh Squeezed Lemon Juice or real Lemon ?
1/2 tsp Italian seasoning
1 tsp Old Bay seasoning
1 stick Butter
1 Tbsp EVOO
Optional : 3-4 Campari Tomatoes quartered
Rinse Clams and put it them in a steam basket.
Add everything else to the pot. Turn it to Saute, let it come to a boil and boil for a couple min then carefully add the Clams. Cover with a clear glass lid. Or just set the lid on..You don’t want them to come to Pressure at all. You want to stay close, because you have to check on them. Watch for them to come to a boil and then it will only take a few min to pop them open. (5 ish min). Turn the pot off and serve immediately. Get some of the liquor. Serve with bread for sopping.
