Ingredients:

1 cup water
1 cup dry white wine
4 pounds clams, scrubbed

Directions:

Bring water and wine to a boil in a stock-pot. Add clams; cover and return to a boil. Boil 5 minutes. Immediately remove open clams with a slotted spoon. Continue cooking remaining clams for 2 to 3 minutes; others may open. Discard any still unopened clams, reserving clam broth. Serve immediately; with broth if desired.