Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.
In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.
Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.
Serve with plenty of crusty sourdough bread for dipping and round out the meal with a crisp Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips