Juicy steamed clams with butter and white wine.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- Rinse and clean the clam shells.
- Tear the cabbage leaves into chunks and thinly slice the stem.
- Add the white wine and butter to a pot, place (2) on top and cover. Steam at medium-high for 2 minutes.
- Once the mouths of the clams open, remove the cover and flip them over. Add soy sauce and pepper, simmer for a few moments then serve.