Clams with Basil Broth

Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal. 

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  4 lb. littleneck clams
  
  


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  3/4 cup finely diced yellow onion
  
  


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  1/2 cup dry white wine
  
  


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  1-1/2 tsp. minced garlic
  
  


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  2 Tbs. chopped fresh basil
  
  


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  Kosher salt and freshly ground black pepper
  
  

Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.

In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.

Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.