2-3 kilograms medium clams
1⁄4 cup white wine
2-3 tablespoons flavoured butter
Soak the clams in a bowl of clean, lightly salted water for 30 minutes. If they purge a lot of sand repeat the process. Drain well.
Place a paella pan or sauté pan on the barbecue or stove top. Add the clams and wine, cover tightly and steam the clams until they open, shaking the pan occasionally. Add the butter, cover and allow it to melt. Gently turn the clams to coat in the buttery juices and serve immediately.