Scrub clams thoroughly with stiff brush under cold running water. Place wine and butter in bottom of large pot or steamer. Place rack in pot. Arrange clams on rack. Cover and steam for 6 to 10 minutes or until clams open. Arrange clams in their shells in shallow soup bowls and pour broth over them. Serve with melted butter and wedges.
Contributed by Joyce Taylor From: No-Salt Seafood: All the Flavor Without the Salt