Ingredients:

• 2 lbs. littleneck clams, rinsed
• 2 cups white wine
• 2 Tbs chopped garlic
• 1 each small red onion, sliced
• 1 Tbs chopped fresh cilantro
• 2 each bay leaf
• 1 tea whole black peppercorn
• 1/4 cup whole butter
• juice of one lemon
• salt to taste

Instructions and Comments:

In a large sauce pot, bring a boil all of the ingredients except the clams. Reduce the heat and simmer for about 5 minutes. Add the clams and cover. Stir frequently. When the clams are all open, you are done. Save the steaming liquid and all of it's contents for dipping. Serve with grilled french bread or garlic bread. You can also use this recipe with mussels. For more fun, use the steaming liquid to poach salmon or shrimp.