5-6 dozen steamer clams
1 cube butter
1 c. dry white wine (i.e. Chablis)
1/2 onion, peeled and chopped
2 lg. cloves garlic, peeled and minced
1 bay leaf
1/2 tsp. dried basil
1/4 c. chopped parsley (or 2 tbsp. dry)
1/2 tsp. dill weed

Place clams in large kettle. Place all ingredients on top of clams. Bring to boil over high heat, allowing ingredients to filter through clams. Lower heat and when clams are open, serve with broth.