Summer dining, family style: Steamer clams with dill, white wine and butter

Photo: Erina Malarkey

Ingredients

3 pounds steamer clams

1/2 cup white wine

1/4 cup water

1 tablespoon dill

2 tablespoons butter

2 tablespoons lemon juice

Preparation

Rinse the steamers with cold water until free of sand.

Add all the ingredients into a large, lidded, heavy pot and stir to combine.

Add the steamers, put the lid on, and bring to a boil. Reduce to medium heat and cook 5-10 minutes until steamers are opened up (discard those few stubborn ones that don’t open up versus overcooking them).

Divide steamers and corresponding cooking broth into small bowls. If you’re fastidious, I recommend pouring the broth through a cheese cloth to catch any last sand parts, although if you’re a bottle or two of wine into dinner, no one will notice.

Serve with individual butter bowls seasoned with fresh lemon juice.