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4
servings as an appetizerEasy
Published 1992
Before cooking the clams, let them sit at least 2 hours in a large pot or bucket of very cold salted water. Scrub them thoroughly under cold running water, discarding any that are open. Place in a large, deep saucepan or Dutch oven with a tight-fitting lid. Add the wine and water, cover tightly, and bring to a boil. Reduce the heat to medium and cook, shaking the pot occasionally, just until th
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