Turn your stove on to heat up your stock pot to start the wine and seasonings start to warm up. Dump out your clams into an ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

Bring to a rolling boil, reduce to simmer and steam, covered, 5–7 minutes or until clams open, shaking pot occasionally ... Additional stock may be needed to retain soup-like consistency.

Since clams in soup produce good broth, there's no need to prepare a separate stock. The clams are cooked ... flat container or deep bowl, sieve, pot, ladle, knife and cutting board, miso strainer ...