Steamed Clams

Photo: flickr user Jim Epler

Ingredients

1 lg. onion chopped lg.

3 lg. carrots, sliced

1 1/2 cups white wine

1/2 pat of butter, sliced

3 lbs. clams

4 stalks celery

1 tablespoon parsley

1/2 cup water

1 Bay Leaf

Preparation

Chop onions, carrots and celery into bite-size pieces and set aside. Place water and wine into a large Dutch oven or soup pot. Place a steaming rack into the bottom of the Dutch oven to keep the clams off the bottom. Place the clams into the Dutch oven.

Put onions, carrots and celery over the clams, sprinkle parsley over the vegetable mixture then place butter slices over the top. Cook covered on top of stove at medium temperature for 20 to 30 minutes or until clams open. Remove from heat and pour into a large casserole dish, juice and all. Then serve with bread and wine, or other drink of your choice.