Braised Clams in a White Wine Butter Sauce

This recipe is so quick and easy that it’s a great firehouse dish. I love these clams either as an appetizer or as a main course served over linguine. The best part is the delicious broth made from the clams’ juices. Take a fresh piece of Italian bread with a little bit of butter on it and dip it in the savory juice . . . it’s soooo good.