A simple, but yet a flavorful dish of littleneck clams that makes a great first course or appetizer.
1 dozen littleneck clams, scrubbed
1 tbsp. chopped heirloom garlic cloves
2 fresh basil leaves
2 tbsp. butter
1 cup dry white wine
- Combine all ingredients in a large saucepan over high heat.
- Bring to a boil; simmer 5 min. or until all clams open.
- Serve clams in large bowl with cooking broth.