Eastern Shore Steamed Clam Feast
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INGREDIENTS (Allow 1-1/2 to 2 dozen clams for each person) 6 to 8 dozen soft-shell clams, well scrubbed and in shell 1 large onion, coarsely chopped 1 teaspoon salt Generous sprinkling of freshly ground black pepper 1 cup dry white wine 4 tablespoons butter Water 1 pound butter 2 to 3 loaves fresh Italian or French bread Place clams in a large kettle, steamer, or pot with a tight-fitting lid. Sprinkle onion over top of clams, and season with salt and freshly ground pepper. Pour wine over all and add 4 tablespoons butter. Add enough water to pot to bring measure to approximately 1/2-inch. Cover pot tightly and bring water to a boil. Reduce heat and steam clams for 5 to 10 minutes until shells open. Discard any clams that don't open. Remove clams and shells with a slotted spoon to a large serving bowl, or individual bowls, if you prefer. Strain clam broth if necessary, and serve hot in 4 individual bowls. Melt butter in a small heavy saucepan until just sizzling, and pour into 4 individual bowls. Dip each clam into broth, then into butter, then into mouth. Crusty French or Italian bread, warmed for a few minutes in the oven, is ideal for dipping into remaining clam broth and butter.