1 lb raw steamer clams
1/4 cup butter
4 to 6 cloves garlic, peeled and chopped (more if you REALLY like garlic)
1/4 cup dry white wine
Scrub the clams, discarding any that have already fully opened. (They should be stored in salted water in the refrigerator until you’re ready to cook them.) Melt butter in a large pot over low to medium heat. Add garlic and saute until aromatic; do not allow garlic to brown. Drain clams (if necessary) and add to pot. Add wine, reduce heat to low, and cover pot. Steam 10 to 15 minutes or until the majority of the clams have opened. Discard any clams that have not yet opened. Serve in bowls with broth, with a good crusty bread to sop up the broth.