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 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
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