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1
Clean your clams. Cleaning clams is very easy.
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2
Fill your sink or a small container with enough room for the clams to be covered in water with cool clean fresh water.
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3
Let the clams sit for 15 minutes. They will spit out most of their sand and the salt water they are retaining.
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4
Brush the exterior with a stiff brush to clean the shells and refresh the water.
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5
Let sit another 10-15 minutes and you are good to go. *Some people put a tablespoon of cornmeal in the water to help draw out the sand. I find it unnecessary.
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6
Melt the butter in a large pan.
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7
Sautee the garlic over medium high heat.
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8
You want the garlic to get golden toasty but you do not want to burn the butter or the garlic. If you do you need to start over.
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9
Add the white wine and clams. Toss to coat the clams.
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10
Cover and steam until your clams open up. This should take roughly 5 minutes. Any clams that do not open you should throw away.
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11
Once your clams are opened up put them in a bowl and serve them. Make sure that you keep that juice that was in the pan. It is a great combination of butter, garlic, wine and the juice given off by the clams themselves. Serve with the clams and some crusty bread for dipping.
