New England Clam Bake

Step 1

Rinse each clam under cold running water while scrubbing its shell with a stiff brush to remove sand and dirt. Discard any clams with cracked shells or that remain open after rinsing.

Step 2

Cut the potatoes lengthwise in half, then crosswise into 1-inch-thick half-moon pieces so they cook quickly and evenly.

Step 3

Cut each ear of corn crosswise into 2-inch segments, creating 4 pieces per ear.

Step 4

Place the large pot on the stove and add the 3 tablespoons of butter. Turn the heat to medium-high and let the butter melt and turn light golden, about 1 minute.

Step 5

Pour the 1 cup of wine into the pot and bring it to a rolling boil (you'll see large bubbles rapidly breaking the surface), about 2 minutes.

Step 6

Add the potato pieces to the boiling liquid and cover the pot with a lid. Cook at a rolling boil until a fork easily pierces the thickest piece, about 8 minutes.

Step 7

Add the corn segments to the pot and replace the lid. Continue cooking at a rolling boil until the corn kernels taste tender and sweet when bitten, about 4 minutes.

Step 8

Add all 12 clams to the pot in a single layer, replace the lid, and cook at a rolling boil until every clam has opened its shell fully, about 5 minutes. Discard any clams that remain closed.

Step 9

Remove the pot from the heat. Sprinkle salt and pepper over the surface to taste and stir gently once with a wooden spoon to distribute seasonings.

Step 10

Divide the clams, potatoes, and corn evenly between two large bowls, pouring the buttery broth over everything. Serve immediately.