4 lbs littleneck clams

1 large onion, finely chopped

1 cup dry white wine, preferable a Savignon Blanc or Viognier

4 large cloves of fresh, organic garlic, minced garlic

1 sprig of fresh basil

Scrub clams with brush and remove any sand. Discard any shells that are cracked or do not open.

In a 5 qt saucepan combine wine, garlic and water and bring to a boil. Add the clams and steam until they open, about 5 minutes. Be careful not to overcook.

Transfer clams to serving bowl with fresh cut baguette.