STEAMER CLAMS
1c. stock seafood; 2oz. sliced carrots; 2oz. sliced celery; 1oz. finely diced green onions; 2oz. white wine; salt; pepper; 12 littleneck clams
Place all ingredients in a saute pan, cover. Cook till clams open. Quick boil, high heat, 1 minutes only. Remove from heat. Serve with juice.
