Clams: Bay Street Crab Company's Clams
Source of Recipe
Bay Street Crab Company
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Rinse the clams a few times to remove sand.
Pour some inexpensive dry white wine over the clams in the pot -- it doesn't even have to cover the clams. Toss in several cloves of garlic and a squeeze of fresh lemon (now drop that squeezed wedge in the pot). Add a bay leaf and sprinkling of Italian seasoning (if you feel like it), and some salt and pepper.
Put the lid on the pot. Turn the burner up to high. Once you see steam coming out from under the lid, the clams are open and ready to eat.
Throw the pot on the table. Dip clams in garlic butter, dip bread in juice.
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