Steamed Clams

1. 1

   Place the fresh clams in a bowl of cold water, to cover the clams completely, for at least an hour to force out sand. Rinse, and place in a large Dutch oven.

2. 2

   Add all the rest of the ingredients and cover with a tightly fitting lid. Turn heat on to medium high, and steam for 15 minutes. Drain the broth into cups or a medium sized bowl. Dip the clam meat into the broth to wash off any excess debris, and serve with melted butter if desired. I find the broth to be rich and generally don't use additional butter, unless I am feeling highly decadent!

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