Ingredients

6 dozen Littleneck Clams

3 tbsp. Canola Oil

4 Garlic Cloves, chopped

1 1/2 cup Onion, chopped

1 cup White Wine Vinegar

2 tbsp. Fresh Basil, chopped

Sea Salt, to taste

Ground Black Pepper, to taste

8 tbsp. Butter, melted

Preparation

Thoroughly clean off the clams.

Warm the canola oil in a large saucepan over medium heat.

Add garlic and onion, and cook until garlic is fragrant and onion is tender.

Stir in the white wine vinegar.

Add the clams along with 2 cups of water.

Cover saucepan and let clams cook for about 10 minutes until open.

Transfer the clams to a large serving bowl, discarding any that didn’t open.

Sprinkle clams with basil, along with salt and pepper if desired, and drizzle with melted butter.