Originally Posted By: AuntyM
I just use 1-2 cups of water and about the same in white wine. I bring that to a boil and set a copper colander over the pot and dump in the clams and put a lid on. Once they all open, I take the colander out and set it on a pie plate and serve them up with tongs. I have small bowls of warm lemon garlic butter for those that want to dip or lemon wedges for the low fat crowd.


I do the same as Aunty, but I toss in some celery and onion, that stuff drinks up REAL good!
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