Master Recipe

Steamed Clams or Mussels

NOTE: The basic flavorings in this recipe work with all kinds of mussels and with either littlenecks or cherrystone clams. (Really large cherrystones may require 9 or 10 minutes of steaming to open.) Variations below may be better suited to the particular flavor of mussels or clams as indicated. Serves four as a main course with woarm bread or rice, eight as an appetizer.

  2    cups white wine

  2    large shallots (¹/₂ cup minced)

  4    medium garlic cloves, minced

  1    bay leaf

  4    pounds clams or mussels, scrubbed and debearded if cooking mussels

  4    tablespoons unsalted butter

  ¹/₂    cup chopped fresh parsley leaves