Wine-Steamed Clams - cooking recipe

Ingredients

2 Tbsp. butter
2 small leeks (white part only), sliced thin, or 1 medium onion, diced
1 garlic clove, minced
2 c. water
1 c. dry white wine
1 Tbsp. chopped fresh thyme or 1 tsp. dry thyme
1/2 tsp. pepper
6 lb. clams in shells, cleaned and scrubbed good (suitable for steaming)
1 lemon, cut in wedges

Preparation

Melt butter in 8-quart pan.
Add leeks and garlic; saute about 5 minutes until leeks are limp.
Add water, wine, thyme and pepper.
Cover and bring to boil over high heat.
Add clams, cover and cook until shells open, 8 to 10 minutes.
Discard unopened clams.
Ladle into bowls and offer lemon wedges.