Oyster House Garlic Clams

YIELD: 1 appetizer-sized serving

1 dozen littleneck clams, scrubbed

1 Tbsp. chopped garlic cloves

2 fresh basil leaves

2 Tbsps. butter

1 cup dry white wine

1. Combine all ingredients in a small pot. Boil for 5 minutes, or until all clams are open. Serve in a large bowl with the broth.

Recipe: H. Edwin Coss, Milford Oyster House, NJ